Growing up, I think I may have mentioned that my mother didn’t really know how to cook. She could put together a few standard dishes. They were all simple, four or five ingredient concoctions.
One of the things she served many, many times, was hamburger stroganoff. It was a pretty basic recipe. Brown hamburger, add cream of celery soup (she didn’t like mushrooms) and a little sour cream. Sometimes she would add salt and pepper, but usually not. Serve over egg noodles. Four ingredients, and a less than thirty minute cook time. It was perfect for my mother’s ability.
Despite its simplicity, it was one of the dishes I continued to make as I grew up. I changed some things, but the basic recipe is the same. I like mushrooms, so mushrooms and cream of mushroom soup were definitely in!
This recipe is a more traditional stroganoff. Real meat instead of hamburger being the biggest difference. Also, no soup. . .
I think if I were to make this again I would cut the strips thinned. 1/2 inch was a little on the thick side. I almost felt like I needed a knife to eat the dish.
That’s really the only thing I would change. The dish was wonderful.
It gave me the feel of comfort food like I grew up with, but had a ton more flavor and depth.
BEEF STROGANOFF
3 Tablespoons Flour
1 Pound Round Steak, Cut 1/2” Thick
1/4 Cup Butter
1 Small Onion, Chopped Fine
1/2 Pound Mushrooms
1/4 Teaspoon Worcestershire sauce
1 Cup Sour Cream
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
Pound flour into the beef until it is 1/4 inch thick. Cut into strips. Add beef strips to butter heated in a heavy skillet and brown on all sides. Remove to a bowl and cover to keep hot. Add onion and sliced mushrooms to the same pot, cover and cook 5 minutes on low, stirring occasionally. Return meat to skillet, stir in Worcestershire and sour cream. Cover and reheat to boiling. Season with salt and pepper. Serve with rice or noodles.
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