“Beef Stroganoff” is a classic meat dish that’s enjoyed world-wide. Many cookbooks have recipes for it and it’s a special, extraordinary recipe! It’s a fabulous dish and makes a sensational company dish. The drawback is that it can be rather expensive to make. Yet, I’ve come across a recipe for this gourmet treat, but it’s much more economical and it’s equally as delicious as its expensive counterpart. So, let’s take a look at “Stroganoff Economee”.
Here’s how this goes together, quickly and easily: you begin by heating oil in a skillet. In goes a beef bouillon cube, minced garlic, chopped onion, and ground beef. The extra fat is drained, and in goes some flour, salt and paprika, along with mushrooms. This cooks for 5 minutes. Cream and chicken soup is added and this simmers for 10 minutes. You now reduce the heat and add sour cream, heating until it’s hot throughout. It’s now ready to go over cooked rice or noodles. It’s not only fast and easy, but it’s good eating, also.
This recipe calls for canned mushrooms, but fresh mushrooms can be used. This would be my preference, to which you would use about 1/2-2/3 cup. If you wanted to, you could also use cream of mushroom soup instead of cream of chicken. You could even use low-fat sour cream, if you chose to. I don’t recommend the fat-free version, as I don’t feel this version has quite as good a flavor as the regular or the low-fat. Also, once you add the sour cream, make certain to keep the heat low, as having the heat too high would cause the sour cream to curdle.
Serve this along with a green salad and a hot bread. For dessert, a lemon pie would hit the spot! A while back, I shared a recipe for “Frozen Lemon Pie,” which is a refreshing way to end a meal! To get the recipe, click on the embedded link to get it.
Enjoy this main dish, knowing it’s “budget-friendly”!
- 2 tablespoons vegetable oil
- 1 beef bouillon cube
- 1/3 cup minced onion
- 1 lb. ground beef
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 2 cans (3 oz. each) mushrooms OR 1/2-2/3 cup fresh mushrooms
- 1 can cream of chicken soup
- 1 cup sour cream
- parsley to garnish
Heat the oil in a large skillet. Add the bouillon cube, garlic, onion and ground beef. Cook until beef is browned. Drain extra fat. Add the flour, salt, paprika, and the mushrooms. Stir and cook for 5 minutes. Add the soup and let simmer for 10 minutes. Reduce heat to low and add the sour cream. Heat completely, stirring constantly. Serve over cooked rice or noodles and top with parsley. Yield: 4 servings.