Stroganoff

Ever notice how every few years, different foods make a comeback? During that time, 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 several stroganoff recipes. Here are six of them to help you through the day, including “Meatballs” Stroganoff and Poor Man's Stroganoff. Enjoy!

BEEF STROGANOFF

This one is from my mom and can be found in my e-cookbook, Off The Wall Cooking.

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, Worcester 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 1/2 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.

“MEATBALLS” STROGANOFF

This recipe come from the January 2007 issue of Vegetarian Times, in an article titled “5 Ingredients: Frozen Assets: Hot ideas for winter dishes - straight from your freezer.” The article begins, “If the pitiful-looking winter produce selection has you singing the 'what can I make for dinner' blues, it’s time to steer your grocery cart over to the freezer aisle. There you’ll find everything you need to make wholesome dishes without spending a fortune.”

This recipe begins, “For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.” Serves 4 in 30 minutes or less.

2 tsp. garlic-flavored olive oil

2 cups frozen chopped onion

1 16-oz. bag frozen whole-leaf spinach

1 12-oz. pkg. frozen soy zesty Italian meatballs

1 cup reduced-fat sour cream

Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.

Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.

PER SERVING: 269 CAL; 18G PROT; 14.5G TOTAL FAT (6G SAT. FAT); 20G CARB; 31MG CHOL; 622MG SOD; 7G FIBER; 5G SUGARS

SLOW COOKER CREAMY BEEF STROGANOFF

This is from Campbell’s, and begins, “Your slow cooker gets the job done with this savory stroganoff recipe featuring fork-tender beef in a creamy mushroom sauce. Prep it in the morning before work and you'll come home ready to serve a delicious dish the whole family will enjoy!”

Prep Time: 20 minutes; Total Time: 8 hours 20 minutes; Serves 8 people.

To view this online, click here.

Ingredients

2 cans Campbell's® Condensed Cream of Mushroom Soup

1/4 cup Swanson® Beef Broth or Swanson® Beef Stock

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/2 teaspoon ground black pepper

12 ounces white mushrooms, sliced (about 4 cups)

3 medium onion, coarsely chopped (about 1 1/2 cups)

2 pounds boneless beef round steak, cut into thin strips

1/2 cup sour cream

12 ounces (about 7 cups) medium egg noodles, cooked and drained

1 tablespoon chopped fresh parsley (optional)

Directions

Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.

Recipe Tips

Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.

BEEF STROGANOFF OVER BUTTERED NOODLES

This is from Tyler Florence of The Food Network’s Food 911.

Total: 3 hr 25 min; Active: 25 min; Yield: 6 servings; Level: Intermediate

To view this online, go to http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe.

Ingredients

3 cups beef stock

1 carrot, chopped

6 sprigs fresh thyme

1 bay leaf

2 pounds chuck roast, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter

1 pound mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley leaves, plus more for garnish

1 (1-pound) package wide egg noodles

Directions

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.