10 Min Budget Beef Stroganoff By Freda Recipes

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BUDGET BEEF STROGANOFF



Budget Beef Stroganoff image

This recipe came from a cookbook by the Officers Wives Club at Elgin Air Force Base in Nov. 1960. I have been using it for nearly 50 years and its still a winner. Easy to prepare and can be made ahead of time and heated up at dinner time.

Provided by Gladys P.

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs chuck or 1 1/2 lbs round steaks
1 large onion, chopped
1/4 cup butter or 1/4 cup margarine
2 (10 1/2 ounce) cans cream of mushroom soup
water, 1/2 soup can
1 tablespoon cider vinegar
1 teaspoon ketchup
1 (4 ounce) can mushroom pieces (this was not in the original recipe but I think its a nice addition )

Steps:

  • Cut meat into very thin strips ( easier to do when meat is partly frozen ); set aside.
  • Melt 1/3 of the butter in a skillet. Saute onion and remove.
  • Add remaining butter to skillet and brown the meat.
  • Add onion and remaining ingredients to meat.
  • Mix well, cover and simmer 45 minutes to 1 hour.
  • Do not salt.
  • Serve over rice, noodles or toasted French bread.

Nutrition Facts : Calories 457.4, Fat 35.8, SaturatedFat 15.2, Cholesterol 98.6, Sodium 772.9, Carbohydrate 10.1, Fiber 0.5, Sugar 3, Protein 23.4

10 MIN BUDGET BEEF STROGANOFF BY FREDA



10 min Budget Beef Stroganoff by freda image

Stretching On a Budget we have to make all the meals stretch as far as we can out of a chunk of meat. So this comes from my Leftover Pot Roast. Tip: This can also be made from Ground round or Hamburger, Sirloin, or Tenderloin, all in the same way.

Provided by FREDA GABLE @cookin4me

Categories     Beef

Number Of Ingredients 11

10 MIN STROGANOFF ( IF POT ROAST IS USED AND CUT INTO 1" THIN STRIPS)
- cooked noodles rice or potatoes (cooked per pkg instructions)
1 lb - left over roast beef, cut in thin 1
6 Tbs - butter
1 med - onion diced
1/2 lb - fresh sliced mushroons or (1) sm jar/can drained.
1/2 tsp - garlic
1/2 - tsp dry tarragon (optional) gives a nice flavor
1 cup - sour cream
- season with salt and pepper to taste.
1-2 tsp - kitchen bouquet sauce as desired for color and flavor

Steps:

  • Have your Noodles, Rice or Mashed Taters Cooked drained, Buttered and "set aside" and ready for this dish. Over med Heat, Melt 3 Tbs of butter in Skillet. Add Beef, Cook Quick just to Brn meat well or (only Heat Well, if using leftovers.) (NOT SO HIGH YOU BURN THE BUTTER) Sprinkle salt pepper over Meat, when heated and browned, REMOVE FROM HEAT! Set aside in bowl.
  • in same sauce pan; add Onions, cook only a minute or two, allowing them to soak in the meat drippings. Remove from pan into same bowl as meat, set aside.
  • in the same pan; add the other 3 Tbs butter to Pan, add Mushrooms, cook about 4 min. stirr occasionally. Sprinkle with garlic. Reduce Heat to Low, Add Sourcream to Mushrooms Stirr well. Add kitchen Bouguet, Stir, (DO NOT SIMMER OR BOIL) Add meat to Sourcream and Mushrooms, Stir well. Season to taste. Remove from Heat, & Serve Hot. Serving Suggestion: Serve over Hot Buttered Noodles, Fettucini, mashed Potatoes, or Rice, With your favorite green Vegies. NOTE: Mushrooms can be Omited if on a tight budget.

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