Momma Betty’s Beef Stroganoff

We’ve been a little busy the past few days. Our newest granchild arrived yesterday. Andrew Daniel weighed in at almost 8 pounds! Here’s the little cutie patootie, Mr. Big.


The little man, Andrew.

Momma Betty’s Beef Stroganoff is an easy recipe of a traditional peasant meal. Great for those chilly winter evenings when you need something quick and elegant.

Mom used to fix this at least once a month. It was one dish we all liked. She could start it when she got home from work and it would be ready before we were all ravishingly hungry. One of the pleasures of my youth was helping make this dish. I knew I came of age when she would hand me the sharp knife and let me cut the onion.

Serves: 4 servings as a main course


1 lb round steak
2 Tbl extra virgin olive oil
1/4 C flour
1 large onion – chopped
1 6-oz can of mushrooms – drained (reserve the liquid)
1 pt sour cream
1 or 2 Tbl Worchestershire sauce
6 to 8 drops of Tabasco
1/2 tsp of salt
1/4 tsp of fresh ground pepper
1/2 C catsup


Heat the oil in a heavy skillet. Cut the round steak into bite-sized pieces, coat with flour and brown in the hot oil. Add the onions and mushrooms, reduce heat and cook until the onions are transparent.
In the meantime, combine the sour cream, mushroom juice, and the rest of the ingredients. Mix well and pour over the meat in the skillet. Simmer for about an hour. If the sauce becomes too thick, thin with a little water.

If you want to use fresh mushrooms, brown them first in a little butter, then add to the stroganoff. Use white wine or sherry and water to thin the sauce to the desired consistency. I like it thicker so it sticks to the meat and noodles.

Serve on plates with your favorite rice or wide egg noodles. Add a slice of hearty bread and butter and a salad for a wonderful meal.

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