One of my mother’s recipes
Many of the recipes on this blog come straight from my mother’s kitchen. Every night she prepared us an amazing meal from scratch, and every night our family sat down and had dinner together. It was a wonderful family tradition, and one of happiest memories from my childhoo.
The following is one of my mother’s recipes. It’s one of my favorites, and I make it just like she did.
MY MOTHER’S CLASSIC BEEF STROGANOFF
- 1 to 1 1/2 pounds round steak or sirloin tips
- 2 cans cream of mushroom soup
- 1/4 cup cooking wine (optional)
- 1/2 pound sliced fresh mushrooms (optional)
- 1 small onion, chopped (optional)
- 2 cups sour cream*
- steamed white rice, brown rice, or noodles
Slice beef into small cubes and brown in a sauté pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling. Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.
* Plain yogurt can be used as a substitute for sour cream.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.