Skid Row Stroganoff

READY IN: 45mins
Recipe by Zephs Wife

Easy, quick and cheap. The only notes I have on this recipe is: Peg Bracken I Hate To Cook.

Top Review by Lisa B.

My sister made this when I was a little girl in the 1960's. I consider it a family recipe, because I copied it down when I became old enough to cook, and have always made it, all my life. (I'm 52 now.) I asked her where she got the recipe, it was in her home economics folder, and she told me it was from the "I hate to cook" cookbook. The only differences are: we don't use garlic, and I'm too lazy to chop parsley and sprinkle it on top. My sister made homemade egg noodles with it back in the day, but I use store bought noodles today.

Ingredients Nutrition


  1. Start cooking those noodles, first dropping a bullion cube into the noodle water.
  2. Brown the garlic, onion, and crumbled beef in the oil.
  3. Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
  4. Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
  5. Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
  6. To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
  7. I copied it word for word.

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