Grandma Camps Stroganoff Recipes

GRANDMA'S BEEF STROGANOFF

Steps:

• Melt butter in a large saucepan over medium heat. Add top round strips and cook until just beginning to brown, about 5 minutes. Add mushrooms and onion; saute until mushrooms are soft and onions are translucent, 5 to 10 minutes. Add beef broth, reduce heat to low, and simmer for 10 to 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Mix together sour cream, flour, and caraway seeds in a bowl until well blended. Add a small spoonful of hot broth to the sour cream mixture, whisking quickly to avoid curdling the sour cream. Continue adding and whisking in small amounts of hot broth until you have added about 1/3 cup and the sour cream mixture is a much lighter consistency.
• Transfer sour cream mixture into the saucepan, stirring constantly until stroganoff mixture is well blended. Increase heat to medium. Stir constantly as if making a roux, making sure mixture does not boil, until thickened, 5 to 7 minutes. Remove from the heat and serve over a bed of egg noodles.

GRANDMA'S STROGANOFF

Steps:

• Preheat oven to 350 degree.
• Brown the cubed meat.
• Mix rest of ingredients together with it in an oven safe pan.
• Place in oven for 1 ½ hours.
• After 1 hour taste juice. If you add more water you may want to add a little more onion soup.
• Serve over rice or egg noodles.

GRANDMA CAMP'S STROGANOFF

Steps:

• Very thinly slice the meat across the grain (It's easier if the meat is partially frozen still.) Brown meat and onion in butter or oil; salt and pepper to taste, then add broth, wine, mushrooms, garlic, dill and ketchup; bring to a simmer and cook until meat is tender -- 10-15 minutes. With a flour sifter, sift flour over top, stirring constantly, until thickened a little. Add sour cream and stir just until mixed -- don't boil or sour cream will curdle. Serve over rice or noodles.

GRANDMA'S BEEF STROGANOFF

Steps:

• 1. At medium-high heat, warm stock pot or Dutch oven. Slice the steak into thin strips. Season meat with garlic powder, lemon pepper, salt, and pepper. Toss meat in flour then shake off excess flour. Add oil to the heated pot and add seasoned steak.
• 2. Once the meat is browned, add sauces and seasoning; ketchup, minced onion, minced garlic, beef broth, (beer or red wine-adds great flavor). Simmer for 1 hr to 1 1/2 hours.
• 3. Boil egg noodles. Follow box directions. Drain and set aside.
• 4. Once the meat is tender, mix warm water and flour in a measuring cup or coffee cup for thickening. Pour over the meat and sauce and stir till desired thickness.
• 5. Remove pot from heat and stir in sour cream. Serve up over a plate of cooked noodles and mm-mm-mmmm yummy!!!

GRANDMA A'S BEEF STROGANOFF

Steps:

• Slice meat into thing strips and combine with flour, salt, and pepper and brown with margarine over medium hot heat. Combine beef consomme/broth (1/2 c water if needed), Worcestershire sauce, sherry/wine, garlic salt, tomato paste, and meat and simmer for 15-20mins (30mins if using rump roast) Thinly slice onions and sautee in margarine. Add onions to meat mixture and simmer to heat. Add sour cream and continue to simmer until done.