Simple Tangy Beef Stroganoff

Recipe by diner524
READY IN: 40mins


  • 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
  • 12
    cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)


  • In 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 carmelize.
  • 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.
  • 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.