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.
Classic Beef Strogonoff
From 1974 Betty Crocker Cookbook
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 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.
Hamburger Stroganoff
Betty Crocker Cookbook, 1969
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup butter or margarine
2 tbsp flour
1 tsp salt
1 tsp garlic salt or 1 clove garlic, minced
1/4 tsp pepper
1 can (8-ounces) mushroom stems and pieces, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley
In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
Hamburger Stroganoff
From 1971 Betty Crocker Cookbook
1 lb ground beef
1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 lb fresh mushrooms sliced (OR 1 8 oz. can sliced mushrooms, drained)
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted (or cream of mushroom)
1 cup sour cream
parsley (for garnish)
hot cooked pasta or rice (for serving)
Saute ground beef, onion, and garlic in butter over medium heat. Stir in flour, salt, pepper, and mushrooms; cook 5 minutes. Stir in soup; simmer uncovered 10 minutes. Stir in sour cream and heat through. Garnish with parsley. Serve over pasta or rice.