Stroganoff, times three

Ever notice how every few years, different foods make a comeback? During that resergence, everyone seems to have a recipe for the food d'jour.

Years back - maybe thirty-ish - the big thing (other than fondue) seemed to be stroganoff. Somehow, I ended up collecting three stroganoff recipes. Here they are, for your enjoyment:

Beef Stroganoff

This one is from my mom.

1/2 C finely chopped onions

1/2 lb. mushrooms, sliced

1/3 C butter

1 1/2 lb. chuck, cut up

2 T flour

1 C boullion

1/2 tsp. salt

2 T tomato paste

3/4 tsp. Worchester sauce

1/4 C sour cream

1/2 C heavy cream

1 1/3 C white rice

1/2 C butter

Sauté onions & mushrooms separately, cooking each in butter until tender. Remove & set aside. Roll beef in flour & brown in remaining butter. Add bouillon, salt & onions. Cover & simmer until beef is tender (about 1-1/2 hours). Add tomato paste, Worchester sauce, sour cream, heavy cream & mushrooms. Heat thoroughly. Meanwhile, cook rice & add butter.

Stroganoff

This was from the wife of a now forgotten coworker.

1 lb. hamburger

2 onions, chopped

1 green pepper, chopped

1-2 cans cream of mushroom soup

1 C sour cream

Brown hamburger, onions & pepper. Pour off fat. When brown, add soup & stir in. Add sour cream and lower heat. Stir once or twice, then serve with noodles.

Poor Man’s Stroganoff

It seems that everyone has at least one stroganoff recipe. This one, as well as the recipe for Fast Chicken Curry, are from my dad. This one ends, "service with hot Italian bread, vegetables, and tossed salad. Services four. Total time with rice about 45 minutes."

1 1/2 lbs. hamburger

1 can condensed mushroom soup

1 small can mushrooms

1/2 onion, diced

pepper & salt

1 pt. sour cream

4 T margarine

Brown onion in margarine. Add hamburger & brown slowly. Add pepper & salt to taste. Add ½ can water to mushroom soup & add to hamburger. Simmer 5 minutes. Add mushrooms & simmer 5 more minutes. Add sour cream, stir & bring again to simmer. Serve over brown rice.