An old fashioned ground Beef Stroganoff Recipe made with mushrooms, sour cream, chopped red onions, garlic, a little ketchup for flavor, and noodles.
This makes an everyday, frugal dish.
The original recipe (in print Russia, 1871) was very frugal because it had no mushrooms or onions.
Serve this over cooked, buttered rice or mashed potatoes instead of the noodles called for in the recipe, if you prefer.
Included is a recipe for Sirloin Beef Stroganoff for times when you want a special meal for your family and guests.
*Can substitute white onions. Red onions are stronger and therefore give more flavor in addition to color to the dish.
Place meat, onions, and butter in a cold skillet. Turn heat on medium. Stir a few minutes until meat is browned and there is no longer any pink showing.
Add broth. Stir flour into water until smooth and add to skillet. Stir in garlic, ketchup, and salt. Add mushrooms and stir. Cover pan.
Reduce heat to low. Simmer, stirring occasionally for 30-35 minutes until sauce is slightly thickened.
While sauce is cooking prepare noodles according to direction on package. Drain and add butter, if desired.
Remove cover from sauce, stir in sour cream and bring to a boil.
Remove from heat and serve over the buttered noodles.
Use 1 lb. Sirloin cut into thin strips about 1/4 inch thick, 1-1/2 inches wide and 3 1/2 inch long.
Add an additional tablespoon butter to the skillet and saute strips until browned on both sides (About 3 minutes per side).
Add onions and continue to cook until onions are tender. Add rest of ingredients per above instructions.