Prep 5 mins
Cook 40 mins
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This is his own recipe. I believe that this would be better if the sour cream were added at the very end and not allowed to boil, but have posted it as he made it. He suggests serving this with rice and buttered Melba toast, but I prefer egg noodles.
- 1 1⁄2 lbs round steaks, trimmed and very thinly sliced
- 4 tablespoons butter, divided
- 3⁄4 lb fresh mushrooms
- 1 onion, minced
- 1⁄2 cup consomme
- 1 tablespoon vinegar
- 1 cup sour cream
- Dust meat lightly with flour and season with salt and pepper.
- Heat 2 tablespoons butter in a skillet.
- Add meat and saute until browned, about 3 minutes.
- Heat remaining butter in a separate skillet.
- Add mushrooms and onions.
- Cook until lightly browned, 3-4 minutes.
- Add consomme, vinegar and sour cream.
- Bring to a boil, then immediately reduce heat to low.
- Add meat to mushroom mixture, cover, and simmer for 30 minutes, or until meat is tender.
Wonderful beef stroganoff!! I made this with a couple of changes, based on what I had on hand. I used a good sized piece of top sirloin and used a combination of water and "Better then Beef Bouillon" for the consomme, otherwise, followed as written. Served it over some egg noodles along with fresh corn on the cob and blueberry muffins for one wonderful dinner!!! Thanks for sharing this great recipe. Made for "Cake Pops on Parade" for the Culinary Quest Event.