This is the recipe for one of the many fabulous meals I received from my friends while I was baby befuddled. And let me tell you, if you remember this old school favorite, you won’t be disappointed. It’s creamy and chunky and fab. Thank Nancy Sawyer for this.
Economy Beef Stroganoff from the Betty Crocker Cookbook, 1980
1 1/2 lb stew beef, cut into 1/2 inch cubes
2 tablespoons margarine or butter
1 1/2 cup beef broth
2 tablespoons catsup
1 small clove garlic, minced
1 teaspoon salt
8 ounces mushrooms, sliced
1/2 cup chopped onion
3 tablespoons flour
1 cup sour cream
3 or 4 cups hot cooked egg noodles
1 tablespoon margarine or butter
1 teaspoon poppy seeds
Cook and stir beef in 2 T margarine or butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup of beef broth. Stir remaining broth, catsup, garlic and salt into the skillet. Heat to boiling then reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved broth and the flour in tightly covered container, stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute then reduce heat. Stir in sour cream, heat through.
Toss noodles with 1 T margarine or butter and poppy seeds. Serve beef mixture over the hot noodles.
Notes: Use more beef or more mushrooms depending on how you’re feeling and what you have. Reduced fat sour cream may produce a flavor difference. I don’t usually butter and poppy seed the noodles, but that’s the original recipe.