Simple Tangy Beef Stroganoff
photo by Julie3551
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb sirloin steak, cut into bite size pieces (I partially freeze it for easier cutting)
- 1⁄4 cup flour, seasoned with
- salt & pepper
- 1⁄4 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
- 1⁄2 cup sour cream (I usually use about 1 cup of sour cream, so add sour cream to taste)
directions
- 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.
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Reviews
-
Wow, who would have thought we would have so many differing opinions on the same dish at my house? I thought the flavor of the sauce was perfect, DH wanted it creamier, our roommate thought it needed a different type of vinegar, and DD thought it was 11 stars. She's only 5 though, and loves anything with noodles. :) I will say that I used stew meat (because it was half the price as sirloin when I went to the store) and that was a mistake. This doesn't cook long enough to let the stew meat get tender. I will wait for sirloin to go on sale to make this again.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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