Simple Tangy Beef Stroganoff

Lynn Dine


I watched my mother make beef stroganoff and have added my own additions to the recipe. This is often requested by my children for dinner and even for their birthday dinners. They love creamy noodle dishes. Feel free to add some fresh mushrooms with the onions. Please adjust seasoning and amount of sour cream to your personal preference, add the minimum and add more if needed for your tastes.


★★★★★ 4 votes

10 Min
45 Min
Stove Top


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1 lb
sirloin steak (cut into bite size pieces, i partially freeze it for easier cutting)
1/4 c
flour, seasoned with salt and pepper, to taste
1/4 c
1 large
onion, diced/minced
1 c
1 can(s)
cream of mushroom soup
1 Tbsp
red wine vinegar
1 tsp
beef bouillon granules
1/2 c
sour cream (i usually use 3/4 cup or more for our tastes, so taste it and then add more to your liking)

How to Make Simple Tangy Beef Stroganoff


  • 1In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
    Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to caramelize.
    Add the water and bouillon, bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
    Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
    Add sour cream, but do not boil, and completely blend all together.
    Serve over egg noodles.

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About Simple Tangy Beef Stroganoff

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Eastern European

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