Made this last night. Beef Stroganoff with ground beef. It turned out great. Even MFR who seldom says anything more than “it’s ok.” Said it was really good and had seconds. Our guest took some home for tomorrow.

Tonight, I'm making Minnesooota Hot Dish.

The Stroganoff recipe is:

https://www.allrecipes.com/recipe/16433/stroganoff/

I used Golden Mushroom instead of cream of, added a little Worcestershire sauce, 2 cloves of garlic and more smoked paprika than it called for. It was a big hit. Do use egg noodles, not pasta.

Ground beef? Mushroom soup? Paprika? That's stroganoff blasphemy!!

Does sound pretty good, though...

When I was growing up, my friend's Russian grandmother used to make the classic version. Takes no time to cook. And it was soooo much better than my mom's version that used round steak, which was basically impossible to get tender. And (shudder) canned mushrooms.

Baba's Beef Stroganoff

Saute diced onions and sliced mushrooms in a bit of butter and oil. Set aside.

Sirloin (I buy the prime top sirloin from Costco) or tenderloin for the beef sliced thin and seared in a combo of oil and butter for like a minute on each side. You'll get some nice pan juices. I rarely have to use additional beef stock.

Toss the mushrooms and onions in with the beef. Raise heat a bit and stir in a big dollop of full fat sour cream.

Here I depart from Baba's recipe....I add a few teaspoons of Worcestershire...

Salt and pepper to taste. Serve over egg noodles, of course!

edit: Here's a recipe that's similar to what I make, except for the lemon, mustard, and flour.

https://www.food.com/recipe/cl...ef-stroganoff-390175

It was really good.

My mom made it with round steak too. We had very strong jaws.

I was going to use some grass-fed rib steak for it, but it would have taken far too long to get it tender. I had to cook Texas chili seven hours the day before to get the flank steak chewable. I cut the rib steak up into 1/3 inch dice and will probably make chili again.

Your Baba's recipe looks great. Will have to try.

I went down an internet rabbit hole chasing Berghoff bourbon. Long story.

Along the way I stumbled upon this recipe for Berghoff Bourbon Prune Bread Pudding.

https://www.foodreference.com/...prune-brpud-118.html

They don't know how to spell pierogis, but the recipe rocks.

Pierogi and Sausage Skillet:



https://www.thereciperebel.com...and-sausage-skillet/

I used the Aldi brand Bremer potato and cheddar pierogis; they are very, very good. And I threw in a few leaves of kale that I had left over. We really like the Teton Beef Polish Sausage form Costco and I had some in the freezer, so in they went.

quote:

Originally posted by Mikhailoh:
Made this last night. Beef Stroganoff with ground beef. It turned out great. Even MFR who seldom says anything more than “it’s ok.” Said it was really good and had seconds. Our guest took some home for tomorrow.

Tonight, I'm making Minnesooota Hot Dish.

The Stroganoff recipe is:

https://www.allrecipes.com/recipe/16433/stroganoff/

I used Golden Mushroom instead of cream of, added a little Worcestershire sauce, 2 cloves of garlic and more smoked paprika than it called for. It was a big hit. Do use egg noodles, not pasta.

At the risk of complete and total blasphemy, I’m going to try this with Beyond Beef (plant based meat substitute). It might make Mr. AM happy!

Can't imagine why that would be a problem. Enjoy.