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Revamping a Family Favorite: Tangy Beef Stroganoff Recipe

This Beef Stroganoff recipe that I originally found in my 1997 Taste of Home Magazine has become a regular on our family menu. It has the right blend of flavors for me. I love the addition of the red wine vinegar, I think it really makes this dish.
However, it wasn’t until recently that I decided to experiment with making this recipe by cooking the meat in the slow cooker. See, I LOVE this recipe but I am always a bit disappointed in the toughness of the meat. I know, I know, I probably overcook the beef when I am browning it. Using more expensive cuts of meat might help but sometimes I don’t have the budget for that. So in an attempt to remedy that problem I decided to cook the beef in the slow cooker this time before preparing this dish.

Oh. My. Goodness. I will NEVER return to browning the meat in the pan again. It was AMAZING. I am not exaggerating. It was the most tender, flavorful Beef Stroganoff that has ever had the privilege of dancing across my taste buds. I couldn’t stop eating it. If you don’t have the time to cook the beef in the slow cooker you can most certainly brown it in butter instead. But I promise you will not be disappointed by waiting a little longer for the slow cooker. Yum!

You might also remember several months ago I wrote about my quest for a palette pleasing mushroom. You’ll note in that post that I confess to not liking mushrooms but having a desire to push my sense of adventure in the kitchen. So to be kind to my mushroom loving husband, the last time I made this recipe I added mushrooms.

And my opinion? It was good. Really good. I could stomach these mushrooms. Perhaps red wine vinegar is a solution to more things than I thought? Or perhaps the layer of sour cream they are smothered in helps? Either way, I’m not complaining.

Slow cooker or ban seared, mushrooms or no mushrooms, you MUST try this dish. You won’t be disappointed!


Tricia @ onceamonthmeals.com


  • 1 pound beef sirloin/round steak
  • 1 cup water #1
  • 1/4 cup butter
  • 1/2 pound mushrooms, sliced
  • 1/2 cup onions, sliced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup water #2
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 8 ounces cooked egg noodles


Slow cook beef with one cup water for 8 hours on LOW. Remove beef from liquid (save as beef stock if you would like). Cut beef into 1/8-in. thick strips. Add 0.25 cups of the beef juice from the slow cooker to a large skillet with .25 cups butter.  Cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over cooked hot egg noodles.

Freezing Directions:

Prepare as directed above until the point of serving. Instead of serving over egg noodles, allow to cool. Divide among freezer bags, seal and freeze.  To serve: Thaw. Reheat slowly in slow cooker, microwave or stove top. Cook noodles and serve over noodles.


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18 Responses to “Revamping a Family Favorite: Tangy Beef Stroganoff Recipe”

  1. Miz Helen says:

    Hi Trica,
    Your Stroganoff recipe looks really good. Thank you for sharing and you have a very Happy New Year!

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  3. Tiffany says:

    My husband loves his mother’s beef stroganoff but I often
    don’t have time to prepare it. So I’m excited to try this recipe
    and maybe even make two batches to freeze one. Thanks for all the
    great recipes and ideas.

  4. Recipe converted! Hi, just wanted to thank you for your
    post and let you know I veggie-converted this recipe
    Thanks for all you do! Kristi @ Veggie

  5. Erin K says:

    I made this last night and it was SO good! I’ve been searching for a stroganoff recipe that didn’t call for cream of mushroom soup and this is definitely it! It’s going in our regular rotation.

  6. Valerie says:

    We made this this evening, and it turned out delicious, love the tang flavor! I am new to freezing meals and have a question for you. Why do you recommend putting it in a ziploc bag instead of a casserole pan? I have a ton of those tinfoil pans that are throw away kind, and I’d like to use them for freezing meals, but sometimes I see that you recommend ziploc bags. Is there a difference or can I use them just the same.

    Thanks for any suggestions, we just had our third boy, and I’m beginning to think I better learn how to make meals bulk! I will be visiting your site daily :)



    • tricia says:

      You most certainly could use a foil pan. I suggest Ziploc type freezer bags with items that aren’t baked because they are easy to use and store. I commonly use plastic containers in exchange for freezer bags as well. Moral of the story, use whatever you have and you feel will work for you.

  7. […] – Tangy Beef Stroganoff, mashed potatoes, […]

  8. mamaT says:

    i made this tonight and it was just what i was looking for! i hate the easy cream-of-whatever stroganoff tries (they’re just no good). anyway, thanks so much! it’s delish! and just so you know, it’s even good with hamburger instead of serloin… (that makes it easier for me)

  9. Laura says:

    Question: Isn’t sour cream an issue to freeze and then re-heat? Doesn’t it typically break, or is it diluted enough in this recipe that it isn’t a problem?

    • Tricia says:

      It can be a problem at times. I have increased the original quantities and have asked that you heat it up slowly to help a bit with that problem. You can also add a little milk or more sour cream on the cooking day if you find it to be a problem, but it usually isn’t. Some of those “issues” are true but can usually be compensated for.

    • Lisa Mata says:

      Another option would be to wait until you are ready to serve the meal and add the sour cream when reheating.

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  11. Crystal says:

    That looks great. I have a recipe our family loves but I may try this one next time. One thing to punch it up a little more, I found, was to cook the noodles with a bouillon cube.

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