I have to tell the story about this because it has a sentimental connection to my parents and it's
also an incredibly delicious dish.
Sometime during my high school years my parents took myself and my little brother to visit friends of theirs that lived at Lake Tahoe. We had been there a few times before as a family so it's a favorite trip to take for us. Well, second or third day we were there, my mom started getting sick, I just remember them saying they were taking her to the emergency room because it was not good. If you know that area, at the time the closest hospital was in Reno, over an hour drive away.
So my parents return and it turned out my mom's gall bladder had backed up. We had to cut our trip short by a day and get home fast so she could get to the hospital. Got home, we unpacked the car, dad drove mom to the hospital.
The couple that were managers for our fourplex were good friends by then and when my dad came back saying mom had to have surgery for her gall bladder they offered to help however way they could. At the time it was actual surgery and she was already jaundiced. I heard later that my dad admitted that it was the only time he ever cried because he was so worried my mom would die.
I have been told years later that because it has a cream sauce base it isn't a true 'stroganoff' but I don't care, I sadly don't even remember the names of the couple. They made the dish and brought it down to us and then my dad liked it so much he asked for the recipe. The card is the original with notes written by my mom (I think?) when she was well enough to fix it.
I have fixed this for my kids when I was married a few times and it's been a hit every time. Have yet to fix it now but plan on doing so next month.
'Beef Strogenoff'
(circa 1972-74)
Cut 1 lb beef sirloin (brisket) into 1/2 inch strips combine 1 tbl flour, 1 tsp salt coat meat with flour mixture, heat skillet then add (3tbl) butter when melted add sirloin strips and brown quickly on both sides. Add 1 3 oz can sliced mushrooms drained (fresh is better), 1 whole chopped onion and 1 clove garlic minced. Cook 3 or 4 minutes till onion is crisp & tender. Stir in 1 can beef broth (or 2 bullion cubes) 1 sm can tomato paste, cook and stir over medium heat till thick & bubbly. Add flour if needed. Stir in 1/2 cup sour cream (some measurement of burgundy wine but I can't read it and don't use it). cook slowly till heated through. Serve over noodles or rice.
Noodles: butter, garlic, salt, parsley, parmesan cheese to taste.
List of ingredients:
1 lb beef sirloin or brisket cut into 1/2 wide strips.
1 tbl flour
1 tsp salt
3 tbl butter (I think, the amount was crossed out)
1 cup fresh sliced mushrooms (or one 3 oz can that's not enough in my book though)
1 (cup/whole) yellow onion chopped
1 large clove garlic minced (measure it with your heart, put in 2 or 3 if they're small)
1 can beef broth (14.5 oz?) or 2 bullion cubes in two cups of water
1 small can tomato paste (4 oz)
1/2 cup sour cream
Noodles:
Amounts are approximate based on my memory.
1 bag egg noodles
2 tbl butter
3 tbl parmesan cheese
2 cloves garlic minced
3 tbl minced fresh parsley (or 2 tbl dried)
1 tsp salt
Boil noodles as directed on package, drain well then add butter and stir until melted, then other ingredients, mix until well combined. Serve warm topped with Stroganoff.
When I actually make it will add a note and some photos.
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