Simple Way to Prepare Speedy Tangy Beef Stroganoff

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Tangy Beef Stroganoff. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. In pan juices, cook mushrooms and onion until tender.

Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles. Quick Tangy Beef Stroganoff If you're looking for a dinner that's simple and yummy, Joan Roth's stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.

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In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. In pan juices, cook mushrooms and onion until tender.

To get started with this particular recipe, we have to prepare a few components. You can have tangy beef stroganoff using 17 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Tangy Beef Stroganoff:

1. {Take 1 lb of stew beef.
2. {Take 3 tbsp of butter.
3. {Prepare 1/2 cup of green pepper, diced.
4. {Get 3/4 cup of onion, chopped.
5. {Prepare 1 cup of mushrooms, diced.
6. {Prepare 1 clove of garlic, diced.
7. {Take 1 1/2 cup of beef broth.
8. {Prepare 3 tbsp of worcestershire sauce.
9. {Take 2 tbsp of ketchup.
10. {Take 1 tsp of white vinegar.
11. {Prepare 1 tsp of salt.
12. {Take 1/4 tsp of dried basil.
13. {Get 1/4 tsp of dried oregano.
14. {Make ready 1/4 tsp of ground black pepper.
15. {Make ready 3 tbsp of all-purpose flour.
16. {Make ready 1 cup of sour cream.
17. {Prepare 8 oz of egg noodles.

DIRECTIONS Brown beef until no longer pink. An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and Oh Beef Stroganoff—the ultimate comfort food! Stroganoff typically contains beef, mushrooms, and onions combined in a sour cream sauce. Beef stroganoff is the ultimate cold weather dinner.

Steps to make Tangy Beef Stroganoff:

1. In this recipe, your prep work before hand can make or break you. I highly recommend you prep your ingredients beforehand, and in order to avoid cross-contaminaton risks..
2. Chop green peppers..
3. Chop onion..
4. Chop mushrooms. You can use either white button, or as in case, giant portobellos..
5. Cut your stew beef into approximate one inch cubes across the grain. Slightly freezing the meat can make it easier to cut..
6. Melt butter in a pan on the stove top over medium-high heat..
7. Add cut stew beef to melted butter, and cook until slightly browned..
8. Add mushrooms, green peppers, onion and garlic to pan. Cook until onion and peppers start to soften..
9. Reserve 1/3 cup of beef broth. Pour the remaining broth into the pan. Add ketchup, vinegar, worcestershire sauce, basil, oregano, salt, and pepper. Stir well and bring to a boil. Cover, reduce heat to low-high, and let simmer for 15 minutes..
10. Now would be a good time to make your noodles. Prepare according to the directions on the package..
11. Add reserved 1/3 cup of broth and the flour to a container. Tightly seal and shake vigorously..
12. Stir in flour broth mix to pan. Bring to a boil for 1 minute, stirring constantly. Reduce heat back to low..
13. Add sour cream to pan. Mix thoroughly, and let simmer until warm..
14. Serve on top of hot noodles. Garnish with green - cilantro in this case..

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