Since being married, I've noticed that everyone seems to have a different Stroganoff recipe. What's yours? I don't know why there's so many variations, but I seems to enjoy them all and like the variety. If you've got one, post it as a comment or create a post and label it "Stroganoff."
Here's ours:
*1 lb Stew meat cut into small chunks (Canned beef chunks work well too)
*1/2 tbsp dried onion
*2-3 cans Cream of Mushroom
*about 1/2 cup sour cream
*1/4 cup Beef Broth
*Worcestershire (a few shakes)
*Cooked egg noodles
Cook the meat all the way through in the onion
Drain any access grease or water
Add soup, sour cream, broth, Worcestershire and stir on med heat till hot
Serve over Cooked egg noodles.
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2 comments:
I swear by Stroganoff mix. McCormick makes a pretty good one. We just add the meat- cut up stew meat or hamburger, brown until done. (or I use left over roast meat from the night before)
Add Can of Cream of mushroom soup, a big dollop or two of sour cream, and about 1/2 a packet of seasoning mix. (the whole packet makes it a bit strong)
If it's too thick we "water it down" with milk or canned beef broth.
Sometimes we even add sliced mushrooms to it, but since not everyone likes them, most of the time those get left out.
Then we serve it over egg noodles.
Mya and Lexi's Stroganoff
(Named by Jeff, Pepto Bismal Surprise)
1 1/2 lbs beef sliced thin (stir fry style)
1/2 yellow onion
1-2 cloves garlic
1 tsp paprika
S&P to taste
1 large can crushed tomatos
3/4-1 cup sour cream
Butter Egg noodles
Saute meat and butter in a deep pan or skillet. Add onions one meat is browned, add garlic once onions are soft to prevent burning. Add can crushed tomatos over the top and use spoon to deglaze bottom of pan. add paprika, S&P. Simmer for 40 min (I never do this long but it's Mya's recipe first). Once cooked through reduce heat. Make noodles per pkg. Remove some of the hot sauce and add to sourcream to slowly bring up temp to prevent curdeling. Once warm add cream to pan and combine. Poor over noddles and enjoy.
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