1 onion (or to taste - I like onions, so I usually use at least 1 large one)
2 cloves of garlic (once again, I usually use at least 5 or 6 cloves)
1 lb. ground beef
0.25 tsp. paprika
1 T. flour
1 beef boullion cube
1 can Cream of Mushroom Soup
1 cup sour cream

Fry the onions, garlic, and ground beef until the beef has browned. Add the paprika, flour, and boullion cube, and cook on medium heat for 5 minutes. Add the can of Cream of Mushroom Soup, simmer for 10 minutes. Immediately before serving, stir in the sour cream. Serve over egg noodles or rice.

To make a lower fat version: buy the leanest ground beef (I buy 92% lean); cook the beef separately from the onions & garlic; drain the beef in a collander and rinse with hot tap water; when adding the rinsed beef to the onions and garlic, add about 0.25 - 0.50 cup of water to dissolve the boullion; use low fat soup and fat free sour cream.

I also use the "Yolkless" egg noodles.

Michael Oviatt, October 8

We had the easy beef stroganoff last night and it went over pretty well.
I think next time I'll use a bit less onion (even though we love onion,
it was just a bit too much) and use another boullion cube as Mike said
it needed more  of that flavor.  I do have a question though:  when I
added the can of soup it was way too thick to mix together properly so I
ended up adding nearly a can of water to it too, should the soup be
added in the "prepared" state, or just the straight condensed can?  In
any case, I didn't think it was too runny or anything, just wondering
what the intent of the recipe was.

Heather



KathyK, October 8

Heather wrote:
> I do have a question though:  [...] should the soup be
> added in the "prepared" state, or just the straight condensed can?  
 
I've always used the soup in the condensed state with few problems. Then
again, I add some water since I drain off the fat (to dissolve the
boulion cube).
 
--Kathy



Tony and Suzy, October 13
 
Dh and I loved it.  Very good with a nice crusty homemade bread and
salad.  I did substitute homemade cream of beef soup for the mushrooms.
(allergic to mushrooms.) 

Thumbs up.
Suzy
 


Barbara Elizabeth Warner, October 14

Tony and Suzy wrote:
> I did substitute homemade cream of beef soup for the mushrooms.
> (allergic to mushrooms.)

Yum, that homemade cream of beef sounds like a yummy addition! I tried
this recipe tonight (even went to the store for the ingredients), and
loved it.

I did end up making a few changes,
(a) I used lean beef (store didn't have any extra lean), and just
drained it well.  Didn't use the colander as the holes were too big....
(b) I originally intended to use 2 cloves of garlic and a whoel onion,
but I was trying to do too many things at once and burnt the onion and garlic
:-(  So, I used what I could salvage, which was aout half an onion and
one garlic clove....seemed okay
(c) I thought we had beef boullion cubes/mix but we didn't.  I dumped in
a tablesppon of what I thought was it, but it turned out to be a gravy
additive (dried yeast and vegetables -- like flavoured gravy thickener).
(c) I thought we had beef boullion cubes/mix but we didn't.  I dumped in
a tablesppon of what I thought was it, but it turned out to be a gravy
additive (dried yeast and vegetables -- like flavoured gravy thickener).
I then mixed some water with a little onion soup mix, and put that in.
(d) I nearly forgot the sour cream! I did remember but only after I'd
put the food on my plate.  I tried to separate the noodles from the
beef, returned the beef to the pan and added about a cup or so of sour
cream.

It was fast and delicious!  I put the leftovers in containers for
tomorrow's lunches -- which is why I bothered to make a real dinner to
begin with.

Next time, I think I'll serve it with some steamed corn and a
salad....oh, and perogies!

Cheers,
Barbara



Barbara Elizabeth Warner, October 18

I wanted to add something here (an addendum to my report, so to speak).
We ran out of egg noodles before we ran out of left over beef
stroganoff.  So, I had it with mashed potatoes -- and it was *yummy*!
STrongly reminded me of Shepperd's pie, actually, but with a decadent
feel to it, so to speak.  I highly recommend it -- particularly to those
who don't normally like pasta.( I think I remember reading about atleast
one Cooking Club participant who isn't terribly fond of pasta....)

--Barbara



Christina Ambrenac, October 18

We made this on Saturday night when my sister was over for dinner and a
movie, and we all loved it! My mom popped over and tried a bite - she
told me that she's been thinking about it ever since.  This is the first
time I've tried something from the cooking club, and I'm looking forward
to more!



Michelle, October 19

I made this recipe last night. I forgot to add the sour cream at the end
(just realized that this morning) but it was really good. I served it on
rice (I thought I had egg noodles, but I didn't). I found that I was
unable to eat my whole plate last night (I found it quite rich), so I'm
having leftovers for lunch today!

What I really liked about the recipe is that it required no shopping.
All the ingredients are things I keep in rather large quantities,
(except for the sour cream, which I had but forgot to add), so it's
something I can do basically anytime without having to go shopping
before.

Great recipe!!

Michelle



fdrc, October 19

I also made this with rice, and it came out quite well.  I'm wondering
if it will work well with bison meat; I've just discovered that a local
farm has excellent bison.  The upside with bison is that the meat is
much lower in fat and has a bit more flavor than beef.  Think I'll try
it next time.

Thanks for a great recipe!

Fiona



Vicky Larmour, October 29

I made the beef stroganoff on Tuesday night. It was yummy! For once I
didn't do any substitutions or changes :-) I served it over spaghetti
which worked really well. 

Thanks for the recipe Kathy - another keeper! 

Vicky 



Jan A. Cordes, November 7

I just wanted to take a moment to thank Kathy Kula for her wonderful
stroganoff recipe.  I made that last night and we really enjoyed it.
What's more amazing is that I had many of the ingredients in the house
already and only had to pick up a couple of things to make it. Since I
haven't really done a full shopping trip in ages this was a pretty big
surprised.

Hmm, there are leftovers and I'm ready for lunch. Guess I know what I'll
have. This is even more amazing because I'm not really good at ever
using leftovers. 

Jan



JulieD3964, November 16

We tried Kathy Kula's stroganoff recipe for dinner tonight. Both Matt
and I liked it a lot although Matt commented on how rich it is. We used
3/4 of a very small onion, 3 cloves of garlic and cooked it according to
the regular directions, serving it over rice. Next time, we'll add more
garlic and serve it over noodles instead. I think that adding a bit of
water might help too as it's very thick.

I'm not normally a stroganoff fan because it doesn't look very
appetizing. However, we've found a keeper here. Thanks for the great
recipe! 

Julie



RNR, December 2

I made this tonight for our dinner. I really don't like mushrooms, so
Rich said to just get some cream of whatever soup to make it. I settled
on cream of chicken. I added some fresh ground black pepper and served
it with egg noodles and green beans.

Rich really liked this, I think I will have to try it again without the
benefit of pregnancy.  I'm not the biggest fan of stroganoff anyway, and
everything is still making me feel a little queasy. 

Thanks Kathy! 

Oh, I fed it to Alexander for dinner as well, and he loved it! 

Regards, 
Ranee 



S. Gold, December 15

I got ambitious over the weekend and decided to make the Beef Stroganoff
recipe that Kathy posted. Added more sour cream than it called for, and
chili powder instead of paprika (didn't have any). Fantastic! Both Scott
and I were greatly impressed, and I felt so domestic. :) We had the
leftovers for dinner Monday night. In fact, I think it tasted better
Monday than the first time, the garlic and chili powder had time to get
melded in the sauce. The only thing I'll have to do differently is get a
different brand of cream of mushroom soup. Seems the cream soups from
Campbell's do something mean to me. I had a similar problem with the
cheddar cheese soup in a recipe for quesadillas I use, it tears me up
something awful. But that's not even a problem. I think I'll even add a
tin of mushrooms the next time. I really enjoy mushrooms in stroganoff. 

Sarah --