Message Boards

I have the recipe from the cook book (1974) I hope it is the same.
Classic Beef Strogonoff
1 Pound beef tenderloin or sirloin steak, about 1/2 inch thick
2 Tb butter
1/2 pound mushrooms, washed, trimmed, sliced
1 med. onion, minced (about 1/2 cup)
1 can (10 1/2 ounces condenced beef broth (boullion)
2 Tb catsup
1 small clove garlic, minced
1 tsp salt
3 Tb flour
1 Cup sour cream
3-4 Cups  hot cooked noodles
Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.  Melt butter in large skillet.  Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.  In same skillet cook meat until light brown.  Reserving 1/3 cup of broth, stir in remaining broth, the catsup, garlic and salt.  Cover; simmer 15 minutes. 
Blend reserved broth and flour; stir into meat mixture.  Add onions and mushrooms.  Heat to boiling, stirriing constantly.  Boil  and stir one minute.  Reduce heat.  Stir in sour cream; heat.  Serve over noodles.
I hve to tell you this is the recipe I grew up with it is the only one I will make.!!

Thank you! Thank you! Thank you! I am thrilled! Jumping up and down.

Rita 

Beef Stroganoff
From Betty Crocker 1971 Recipe Card Library
Card #14

2 lbs beef tenderloin or sirloin steak
1/4 cup butter or margarine
1 can (6 oz) sliced mushrooms, drained
2 cans (10 1/2 oz each) condensed beef broth (bouillon)
1/3 cup instant minced onion
1/4 cup catsup
1 1/2 tsp garlic salt
1/3 cup Gold Medal flour
2 cups dairy sour cream
8 to 10 oz uncooked medium noodles
3 tbsp butter or margarine

Cut meat across the grain into 3/4 inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.
Cook noodles as directed on package; drain. Toss with 3 tbsp butter. Serve with stroganoff. 6 to 8 servings.

Hi Rita

Good to see that  you reply to the lost recipe with so much happiness..... i didn't know that people reply back  that others could know if it is the right one or not.......this recipe looks so good I will make it myself this week end.

Happy Cooking in the New Year*** 2009

Gigi208

I am looking for the recipe for liver and onions with piquante sauce from the 1971 bc recipe card library. I have lost this card and like the dish very much.Can anyone help me..

thanks so much

Papa44,

See the Liver with Piquant Sauce conversation thread for the recipe from The Betty Crocker Recipe Card Library, Hurry-Up Main Dishes, Card Number 23.

DeeMarie

papa44, could this be it?

Beef Liver With Piquant Sauce
From Betty Crocker

1 lb beef liver, sliced
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons shortening

Cut liver into serving pieces. Place flour,garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated. Melt shortening in 10-in. skillet. Add liver and brown quickly on both sides, about 5 minutes. Remove meat to platter;keep warm while preparing Piquant Sauce.

Piquant Sauce

1 medium onion, sliced
1 tablespoon shortening
2/3 cup water
2 teaspoons soy sauce

In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes. Blend remaining ingredients;pour into skillet. Cook,stirring constantly, until sauce thickens and boils. Boil and stir 1 minute. Add liver to sauce and heat through.

this is the recipe that I was looking for.

Thank you so very much...

Hi AlabamaCooker,

LIVER???? Wow, I have had it lots of time growing up but never like this..... This read very good. I have a few words for my husband loosen your belt and push your chair back for the table from the new liver and other recipes is coming in for us to try out..... for I know he and myself will enjoy having Liver again..... Thanks to you and Papa44 for asking for it.

Happy cooking in the New Year **** 2009

Gigi208

I have the origina set of the Betty Crocker Recipe Card File (a little yellow around the dges, but most helpful just the same).  I misplaced the Liver in Piquant Sauce card (or my kids (adults now) threw it away.  I'm so glad I was able to retrieve a paper copy for my file as I tried to recreate it by memory but didn't add enough water for the piquant sauce.  Thank you so much for allowing m to copy this recipe for my files.

papa, Gigi and gamblingal, you are very welcome!

booleep, sorry, but I can't find the Applesauce Meat Loaf, but I'll keep looking!

Hi RSkeets:

I sure hope you have the receipe card for Applesauce Meat Loaf. I think it is card AA11. I have searched everywhere and can not find it. I have put in a request for it, but no responses yet. I see so many card receipes, but not the one I need! Thankyou soooo much if you have it. Have a great year.

From the 1978 edition of the Betty Crocker Cookbook

Meat Loaf

1-1/2 pounds hamburger
1 cup dry of soft bread crumbs, cracker
      crumbs or dry bread cubes and 1-1/4 cups
      milk; (or 3 slices bread, torn into
      pieces, and 1 cup milk; or  3/4 cup
      oatmeal and 1 cup milk.)
1 egg
1 small onion, chipped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon ground sage
1 clove garlic, crushed (optional)
Mushroom Gravy (below)

Mix all ingredients except Mushroom Gravy.
Spread in ungreased loaf pan, 9x5x3 inches. Cook
uncovered in 350F oven until done, about 1-1/2
hours. Serve with Mushroom Gravy. 6 Servings.

Mushroom Gravy

1 can (4 ounces) mushroom stems and pieces, drained (reserve liquid)
2 tablespoons flour
2 tablespoons vegetable oil
1 beef bouillon cube
4 drops bottled brown bouquet sauce

Cook mushrooms and flour in oil over low heat,
stirring constantly, until mixture is bubbly; remove
from heat. Add enough water to reserved mushroom
liquid to measure 1 cup; stir into mushroom
mixture. Add bouillon cube. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in
bouquet sauce.

To Microwave: Spread meat loaf mixture in
ungreased 2-quart round glass casserole. Cover and
microwave 7 minutes; turn casserole one quarter
turn. Microwave until done, 8 to 10 minutes longer.
Let stand 5 minutes. Cut into wedges and serve
immediately.

Applesauce Meat Loaf: Substitute 1 cup applesauce
for the milk. Spread mixture of 1 cup applesauce
and 1/4 teaspoon ground ginger over meat loaf
mixture in pan. Sprinkle with ground cinnamon if
desired. Omit gravy.

Hi my name is Sandy and I am looking for the 27 Fondue recipes from the 1971 card library cold someone please email them to me at ********************** if you have them I would really appreciate it.

tht email was f r e e 2 g o d 2 0 0 2 @ y a h o o . c o m

Grammyvb

This is in response to RSkeets: I found an old set of Betty Crocker recipe card file at a local thrift shop. In it is the card #14 with the recipe you have been looking for.

Beef Stroganoff

2 pounds beef tenderloin or sirloin steak

1/4 cup butter or margarine

1 can (6 ounces) sliced mushrooms, drained

2 cans (10 1/2 ounces each) condensed beef broth(bouillon)

1/3 cup instant minced onion

1/4 cup catsup

1 1/2 teaspoons garlic salt

1/3 cup Gold Medal flour

2 cups dairy sour cream

8 to 10 ounces uncooked medium noodles

3 tablespoons butter or margarine

Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.

In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms, heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.

Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff. 6 to 8 servings

Hope you enjoy this recipe, it sounds great. Especially if you are a scratch cook.

Hello RS...Yes, beef strog also a fave.  From your box recipe cards, do you have another men's fave "Mexical or Mexican beef bake?"  Years ago my niece absconded with the  green box set which I replaced with the orange box collection, only to find it suffered the same fate.  Feel free to forward this post to someone you think may have it.  mucho thanks!  *****************