Simple Tangy Beef Stroganoff

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

  • 1 lb sirloin steak, cut into bite size pieces (I partially freeze it for easier cutting)
  • 14 cup flour, seasoned with
  • salt & pepper
  • 14 cup butter
  • 1 large onion, diced
  • 1 cup water
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 tablespoon red wine vinegar
  • 1 teaspoon beef bouillon granules
  • 12 cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)


  1. In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
  2. 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 carmelize.
  3. Add the water and 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.
  4. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
  5. Add sour cream, but do not boil, and completely blend all together.
  6. Serve over egg noodles.


Most Helpful

This was really yummy. I didn't have cream of mushroom soup so used recipe #278160 to make my own, added a few extra mushrooms and wanted a boost in flavour so added a couple of tablespoons of tomato paste too, served with cheesy orzo this was much enjoyed. Made for ZWT 4.

**Mandy** June 16, 2008

I really enjoyed this. I added some fresh mushrooms at the start of the simmer time and used 3/4 c xour cream. Also, Instead of the vinegar I used white wine. I will definately make this again. Thank you diner524. Made for the Chic Chefs during Zaar World Tour 4.

Julie3551 June 09, 2008

This was good. A bit sour creamy. I would try the recipe again with maybe 3/4 cup. Also, I did not have red wine vinegar, but used balsamic vinegar in it's place and it tasted just fine.

Kitchen Fairy June 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a