A couple of nights ago, I was awakened by a pain in my chest and nausea in my tum-tum. I got up, and, although no further ailments presented themselves, I changed clothes.
I was wearing a years-old gown that was faded, collarless and too large at the shoulders. If our local ambulance people had to come, I didn’t want them seeing me in that ugly gown, so I put on a pair of relatively new red pajamas. I think I will now be more concerned and fashion-wise about my nightclothes and that gown will become a dust cloth.
Another thing I am concerned about is sharing with you today’s recipe. It is from an old edition of Good Housekeeping Cookbook, originally copyrighted in 1942 and later in 1955, and I give them proper credit. Years ago, I made this frequently, but had not done so for some time until I came upon it recently.
The ground beef makes it sound like a family dinner, but all the other good stuff in there makes it a good choice for company. Add a green vegetable, a crisp salad, a good bread, a calorie-laden dessert, and, behold, a great meal.
The classic Stroganoff recipe has been around for a long time and uses either ½-inch thick pieces of sirloin or tenderloin beef cut into 1½-by-½-inch strips. This one using ground beef is an economical version.
Another recipe asks for beef-flavored broth instead of the cream of chicken soup. The onion, sour cream, mushrooms, and garlic are almost always included, but some recipes require more onion, and those sliced instead of minced.
Add this recipe to your collection. Before going to church, you can cook the Stroganoff to the point of adding the sour cream. Cover and turn off the heat. When you’re home again, reheat the meat mixture, stir in the sour cream, heat, cook the noodles and enjoy for … Sunday Dinner.
Hamburger Stroganoff
(Recipe from Goodhousekeeping Cookbook © 1942, 1955)
¼ cup butter or margarine
1 pound ground chuck
2 tablespoons flour
¼ teaspoon monosodium glutamate (MSG), optional
¼ teaspoon paprika
1 can undiluted cream of chicken soup
Snipped parsley, chives or fresh dill
½ cup minced onion
1 garlic clove, minced
2 teaspoons salt
¼ teaspoon pepper
1 pound sliced mushrooms
1 cup commercial sour cream
Melt butter in large skillet; sauté onions until golden. Stir in ground beef, garlic, flour, salt, MSG, pepper, paprika, and mushrooms. Cook 5 minutes, then add the soup and simmer, uncovered, for 10 minutes. Stir in the sour cream, then sprinkle with parsley.
Serve over hot noodles, rice, potatoes or toast (the noodles are best). Serves 4-6.