Skid Row Stroganoff

"Easy, quick and cheap. The only notes I have on this recipe is: Peg Bracken I Hate To Cook."
 
Skid Row Stroganoff created by QueenBee49444
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Start cooking those noodles, first dropping a bullion cube into the noodle water.
  • Brown the garlic, onion, and crumbled beef in the oil.
  • 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.
  • Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
  • Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
  • 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.
  • I copied it word for word.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Zephs Wife
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. 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.
     
  2. CT Granny
    I have been making this for years. The reason to use cream of chicken soup instead of cream of mushroom soup is that the taste of mushroom soup in a dish is a dead giveaway that you used something out of a can in your creation. If you don't like cream of chicken soup, use cream of celery. It will add to the flavor without giving away the ingredient.
     
  3. CT Granny
    I have been making this for years. The reason to use cream of chicken soup instead of cream of mushroom soup is that the taste of mushroom soup in a dish is a dead giveaway that you used something out of a can in your creation. If you don't like cream of chicken soup, use cream of celery. It will add to the flavor without giving away the ingredient.
     
  4. Jesyangel
    This is a really great, cheap recipe. I also used fresh mushrooms and less salt. Excellent dish!
     
  5. QueenBee49444
    I changed this recipe just a bit to take care of my personal tastes. First thing was to substitute ground chicken for ground beef. Since I'm not a big fan of cream of chicken soup, I substituted cream of mushroom. Instead of canned mushroom, I sauteed fresh mushroom with the meat. I also cut down on the amount of salt (I've got to watch my blood pressure). My last change was to omit the step involving smoking a cigarette - but had a good laugh during that time instead. DH & DS claim this would be 5 stars if prepared with ground beef. I believe it was definitely 5 stars prepared my way. Fantastic recipe - one that is sure to be a family favorite. Thanks for sharing. Made for 2008 PAC-O
     
Advertisement

Find More Recipes