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Hamburger Stroganoff

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Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.

For 4 servings you will need:
1 lb. lean ground beef
2 Tbsp. butter or margarine
1 clove garlic, minced or pressed
1 medium onion, chopped
½ lb. fresh mushrooms, sliced
1 Tbsp. all-purpose flour
½ cup beef broth
1 tsp. salt or to taste
2 tsp. paprika
Dash cayenne pepper
1 cup sour cream
4 sliced green onions for garnish
Cooked noodles

Preparation:
1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.

2. Add the all-purpose flour. Mix until blended.

3. Add the beef broth, salt, paprika and cayenne pepper.

4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.

5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.

Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.

For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Beef Stroganoff

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2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper

Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.

Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Beef Stroganoff

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Ingredients

3 pounds top round, cut in 2×2 1/2 inch strips
3 tablespoons oil
1 1/2 cups finely chopped onion
4 cups sliced fresh mushrooms
1/4 cup flour
2 cups beef broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
2 cups sour cream

Directions

In a large skillet, or Dutch oven, brown meat in oil. Remove. Cook onions in drippings until transparent; add mushrooms and cook for 2 minutes longer. Blend flour with 1/4 cup broth and add to pan. Add beef broth gradually, stirring constantly. Add salt, pepper, dill weed and dill seed; cook, stirring, until thickened. Stir in meat. Cool and pack in either on container to serve eight or two containers to serve four.

SERVING DAY: Heat in covered pan in a 375° oven 1 hour or until heated through. Add sour cream and gently heat (do not boil)

Serves:8

Preparation time: 1 hour 45 min

Approximate calories per serving:410

Suggested Menu

Tomato Cucumber Salad
Beef Stroganoff
Green Beans with Almonds
Buttered Noodles
Apple Dumpling

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973