I grew up in the era that grew up on soup can dinners. Campbell’s soup marketing came up with a twist to fortify traditional recipes that simplified all the time making a reduced sauce. This in my mind was a good thing, as it helped Mom’s and Dad’s to get a great meal on the table.
Based on my stroll down our local grocery mega-marts, these types of dishes are still popular today. While these dishes taste okay, I would propose that you and I can do a lot better. One of these dishes that is in need of an overhaul is beef stroganoff.
Cream of Mushroom soup was used as a substitute. I personally don’t get the why this was substituted for the sake of flavor. In my humble opinion, they don’t really save you anytime. I’ve timed it. It takes about the same time to prepare because you still have to cook the beef and noodles.
You might save a dollar or two, however, when you eat this version you will find the flavor that your childhood left behind.
Recipe:
- 1 1/2 pound beef sirloin, or tenderloin cut into 1-inch chunks
- 3 tablespoons butter
- 1 large Spanish onion, sliced
- 8 ounces cremini mushrooms, trimmed and sliced
- 1/2 cup chopped canned tomatoes
- 1 cup beef stock
- 2/3 cup sour cream
- 1 tablespoon dijon mustard
- Kosher salt and Black Pepper
- chopped parsley for garnish
- 1 pound cooked rice, or egg noddles
- 2 tablespoons butter
- In a large skillet melt the butter over a medium-high heat. Once it has melted, add beef and allow it to brown on all sides. This should take about 4 minutes as side.
- Add the onions and mushrooms to the skillet after the beef has browned and allow to cook for a few more minutes until the vegetables are tender. Season with a pinch of kosher salt and pepper.
- Add the tomatoes, stock and mustard. Turn the heat down to a simmer for a few minutes.
- Finally, stir in the sour cream and garnish with the parsley.
- Serve the stroganoff over the rice, or noodles immediately.
