Tasty Tuesdays: Grandma’s Beef Stroganoff

I’ve been trying out different recipes that are in my Grandma’s recipe boxes. One week, I had made left over meat from a roast, so I decided to use that meat instead of beef sirloin (or round steak) in this Beef Stroganoff recipe.

Now to be fair, it looks like it is really my Aunt Connie’s recipe as my grandma wrote “Connie” in the top corner. I’ll have to ask her if she is the one who gave my grandma this recipe.

It had a different flavor than I am used to in stroganoff, but my husband and I liked it. Our kids were not too enthusiastic about it. They like the white creamy sauce better.

Since my meat was already cooked, I just cut it in cubes. I cooked the onion and garlic and then added the meat. I then finished the recipe like it says except for adding mushrooms. I hate mushrooms. I then served it over rice instead of noodles which is what the recipe says I should have used.

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Beef Stroganoff

Course: Main

Cuisine: American

Author: Tammy Doiel

Ingredients

• 1 lb. beef sirloin
• canola or olive oil
• 1 medium onion sliced
• 1 clove garlic minced
• 1 can cream of mushroom soup 10 1/2 ounces
• 1 cup sour cream
• 1 can undrained mushrooms 3 ounces
• 2 tbsp. ketchup
• 2 tbsp. Worcestershire sauce
• 8 ounces noodles or rice

Instructions

1. Cut sirloin into 1/4" pieces, and then brown the pieces in oil.

2. Add onion and garlic to the meat and cook until tender.

3. Add cream of mushroom soup, sour cream, mushrooms, ketchup, and Worcestershire sauce. Heat until warm.

4. Serve over noodles or rice.

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