Highly recommend this cookbook as well. I’ve had mine since college when I took a cooking class from one of the chemistry profs. Good recipes. Nice menus. Wide range of super easy to a bit more challenging if you’re just starting out. Not a bad recipe in the bunch.

This is the last stroganoff recipe!

“TIP: Dry red wine or sherry may be used for half the water.” —Pillsbury’s Food for Friends (1978)

BEEF STROGANOFF IX

6 servings

2 lb sirloin steak or round steak, cut into thin strips
8 oz (2 C) fresh mushrooms, sliced
2 medium onions, sliced
2 Tbsp cooking oil
1 C beef stock (or use 2 beef bouillon cubes and 1 C hot water)
½ tsp salt
2 Tbsp tomato paste, catsup, or chili sauce
1 tsp dry mustard OR 2 tsp prepared mustard
2 Tbsp flour
½ C water
½ to 1 C sour cream
4 to 6 C cooked rice or egg noodles

Sauté steak, mushrooms, and onions in hot oil in a large fry pan until golden brown, add beef stock, salt, tomato paste, catsup, or chili sauce, and dry or prepared mustard, cover, and simmer about 20 minutes for sirloin steak, 45 minutes for round steak, until tender. Combine flour and water, stir into meat mixture, and heat to boiling, stirring constantly. Boil 1 minute, reduce heat, stir in sour cream, and heat but do not boil. Serve over hot rice or noodles.