Stroganoff

Stroganoff. Mmm just the name conjures up memories of the comfort food of my youth. Though this is a Russian dish, the version I grew up on is far from traditional. In fact, it is the proud product of the 1970’s America, complete with ground beef and a can of condensed cream of chicken soup. Yes, canned soup. I know, it felt somewhat wrong scooping out the thick blob of pale yellow stuff into the beef and onions, but tell you, that stuff is a not so secret ingredient! It tastes so right!

I’ve always remembered this recipe as one of my mom’s. I don’t recall ever seeing her pull out a recipe book or piece of paper for this dish so I never questioned where she got the recipe from. So I was a bit taken back when I called her to get the exact measurements and she informed me it was straight out of her 1978 version of the Betty Crocker Cookbook. The same one orange one I have that is lined up with all my other cookbooks.
Well I’ll be.

I can’t help but wonder how many other recipes of my moms are actually adaptations from Betty Crocker.
In any case, this dish is quick comfort food. Serve over a bed of egg noodles or mashed potatoes with some steamed veggies on the side and maybe a slice of bread and you have yourself a hearty meal. Not the healthiest thing to be eating, but last time I checked healthy and comfort food are most often in two different categories.


Stroganoff

Adapted from Betty Crocker

  • 2 tbsp butter
  • 1 medium onion, diced. About 1/2 cup.
  • 1lb ground beef
  • 2 tbsp flour
  • 3 cloves of garlic, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 8oz fresh mushrooms, cleaned and sliced
  • 1 10.5oz can of condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • 1/2lb cooked egg noodles (about 3 cups)

In a 10-inch skillet, melt butter over a medium-high heat. Once melted add in the onions and ground beef and cook till nicely browned. About 5 – 10 minutes.

Stir in the flour, garlic clove, garlic powder, pepper, and mushrooms. Turn heat to medium and cook for about 5 minutes, stirring often. Add in the soup and bring to a boil over high heat, stirring to incorporate everything. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.

Turn off the heat and stir in the sour cream till all is combined and heated through. Serve over cooked egg noodles.

Serves: 4

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