An old fashioned ground Beef Stroganoff Recipe made with mushrooms, sour cream, chopped red onions, garlic, a little ketchup for flavor with noodles.
This makes a delicious, everyday frugal meal.
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
Stir a few minutes until meat is browned and there is no longer
any pink showing.
Stir flour into water until smooth and add to skillet.
Stir in garlic, ketchup, and salt.
Add mushrooms and stir.
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 Homemade Noodles Recipe.
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.
A recipe for Beef Stroganof appeared in print in Russia, 1871.
It was very frugal because it had no mushrooms or onions.
Of course that old recipe was not as tasty as tasty as today's evolved recipe.
The earliest printed Beef Stroganoff Recipe that Food Historians have found printed in American Cookbooks was one in 1934 and one in 1939.
Both contained Worcestershire sauce, sweet cream instead of sour cream and mushrooms.
Beef Stroganoff Recipe with mushrooms and sour cream, instead of sweet cream was printed in The Joy of Cooking, 1943 edition.
After World War II, Beef Stroganoff became the signature dish of 'gourmet' all over America.