Beef Stroganoff

When the weather is as brutally cold as it has been here in the Chicago area, my thoughts turn to comfort food.  This beef stroganoff recipe deliciously falls into that category.

About twenty years or so ago, Lipton ran a series of magazine ads featuring professional chefs who used its Recipe Secrets line of soup to create fast and easy meals.  I cut the recipe for this beef stroganoff out of a magazine, and I’ve been making it ever since.  In my opinion, you won’t find an easier or tastier version of the dish.

A local Italian supermarket quite frequently offers a bag of whole beef tenderloin on sale for $5.99 a pound.  It is not a restaurant-quality beef tenderloin, but it is absolutely superb for beef stew, stroganoff, or beef-anything soup.  The beef cooks to tender perfection in the 40 minutes called for in the recipe.  I have made the recipe with stew beef but I find it requires at least an additional 30 minutes of cooking before the meat is as tender as it should be.  The longer cooking time which isn’t called for in the original recipe means you need to add a bit more water to avoid the liquid cooking off and becoming too dry.  I’ve made note of it in the instructions below.  I’ve been spoiled by the availability of the beef tenderloin at its great sale price, and I much prefer it in this recipe as well as in beef stew.

If you have trouble finding the “Beefy Onion” Recipe Secrets by Lipton, the regular Onion Recipe Secrets works very well as a substitute.  Enjoy…

One year ago:  Sloppy Joes

Beef Stroganoff

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Ingredients

• 2 tbl. butter
• 2 pounds boneless beef
• 1/2 pound sliced mushrooms
• 1 envelope Lipton Recipe Secrets Beefy Onion soup mix (regular Onion OK)
• 2 1/4 cups water
• 3 tbl. flour
• 1/2 cup sour cream

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Directions

In large skillet, melt butter and brown beef with mushrooms.  Add soup mix blended with 1 3/4 cups water.  Simmer covered, stirring occasionally, 40 minutes* or until beef is tender.  Stir in flour blended with sour cream and remaining water.  Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened.

Serve over hot cooked noodles.  Makes 4 to 6 servings.

*If you use an inexpensive cut of stew beef, you will most likely need to simmer the beef an additional 30 minutes before it becomes tender.  In this case, you will need to add about another half cup of water to avoid all the liquid evaporating.

Source:   A magazine ad featuring Lipton’s Recipe Secrets line of soup