Beef Stroganoff
Ruth Anthony
This is Gert Peterson's recipe from Winifred Jardine's Deseret News article written in the 1960's. I've finally typed it up, thanks to the Indian Hills Ward cookbook, after using it all this time the way I cut it out from the newspaper over 50 years ago.
1 lb. top round steak, 1/4 to 1/2 inch thick
1 (8 oz.) can mushrooms, undrained
Salt and pepper
1 envelope dried onion soup mix
1 cup water
1 cup sour cream
2 Tbsp. flour
7 oz. of noodles
Trim all fat from steak. Cut meat into 1/4 inch strips across the grain. Brown in a bit of fat in a skillet. Season with salt and pepper, then add mushrooms and juice, soup mix, and water. Cover and simmer gently until meat is just tender - about 20 minutes.
About 10 minutes before serving, cook noodles until tender in boiling salted water. Stir flour into sour cream and add to meat mixture; heat through. Serve stroganoff on drained noodles. Makes about 5 servings. Note: I add extra sour cream and add more water if needed to thin mixture.
This is Gert Peterson's recipe from Winifred Jardine's Deseret News article written in the 1960's. I've finally typed it up, thanks to the Indian Hills Ward cookbook, after using it all this time the way I cut it out from the newspaper over 50 years ago.
1 lb. top round steak, 1/4 to 1/2 inch thick
1 (8 oz.) can mushrooms, undrained
Salt and pepper
1 envelope dried onion soup mix
1 cup water
1 cup sour cream
2 Tbsp. flour
7 oz. of noodles
Trim all fat from steak. Cut meat into 1/4 inch strips across the grain. Brown in a bit of fat in a skillet. Season with salt and pepper, then add mushrooms and juice, soup mix, and water. Cover and simmer gently until meat is just tender - about 20 minutes.
About 10 minutes before serving, cook noodles until tender in boiling salted water. Stir flour into sour cream and add to meat mixture; heat through. Serve stroganoff on drained noodles. Makes about 5 servings. Note: I add extra sour cream and add more water if needed to thin mixture.
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