Beef Stroganoff

One of my mother’s recipes

 

© Can Stock Photo/
roxanabalint

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.

Gayle Martin

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.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is a historic cookbook filled with easy to prepare recipes like our grandmother used to make. Available on Amazon and Barnesandnoble.com

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