I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Beef Stroganoff
Beef Stroganoff is a stick-to-your-bones classic that everyone loves! Between the chunks of beef and vegetables, and that creamy sauce, it’s a true winner. This recipe calls for rice, but it can always be replaced with wide noodles. The Nostalgic Foodie
Servings: 4 people
Calories: 1250kcal
Ingredients
- 2 lbs beef cubes
- ½ lb butter (two sticks)
- 1 onion diced
- 1 cup mushrooms sliced
- ½ bell pepper red or green, diced
- 1 tbsp Worcestershire sauce
- 1 dash Tabasco sauce
- 1 clove garlic minced
- 1 tbsp garlic salt
- 1 cup sour cream
- 1 cup heavy cream
- 3 tbsp white wine vinegar
- 2 tbsp flour
- 1 cup rice
Instructions
- Prepare the rice by boiling 2 cups of water, lower the heat and add rice. Cover, and simmer on low for 20 minutes.
- Heat butter in a deep skillet, and sauté the beef cubes until brown on all sides.
- Once browned, add onion, mushrooms, bell pepper, Tabasco, Worcestershire sauce, garlic clove and garlic salt.
- Once the vegetables are soft, add sour cream, heavy cream and white wine vinegar.
- Sprinkle flour over the mixture to help thicken the sauce.
- Cover, and simmer for one hour, or until the meat is completely tender.
- Plate with a scoop of rice with Stroganoff ladled on top.
- Serve, and enjoy!
