Skillet “Stroganoff”

The original recipe appeared in my 1982 “Betty Crocker’s Working Woman’s Cookbook”.  I’ve updated it, however, I include the original recipe below my version.

  • 2 cups mushrooms, sliced or chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 lb ground beef
  • 1 can beef broth, low sodium organic if possible
  • 1 1/2 cups water
  • 1/4 cup ketchup
  • 2 cups medium flat egg noodles
  • 1 cup frozen peas
  • 1 cup Greek yogurt, or sour cream
  • freshly ground black pepper, to taste

In a large lidded pan, sauté the onions, mushrooms, and garlic in a small amount of vegetable oil; when golden, add the ground beef.  Break up the ground beef as it cooks, until all traces of pink are gone.  Drain, if required.

Add the water, broth, noodles, and ketchup, and stir until combined.  Bring to a low boil, cover the pan, and cook for about 15 minutes, stirring occasionally.  Add the peas in the last couple of minutes of cooking.

Gently stir in the yogurt, and heat till piping hot — do not boil.  Season with freshly ground black pepper.

From the cookbook:

  • 1 medium onion, finely chopped
  • 4oz can of mushrooms
  • 1/4 teaspoon garlic powder 
  • 1 lb lean ground beef
  • 1 can beef broth 
  • 1+1/2 cups water
  • 1/4 cup ketchup 
  • 1 cup sour cream
  • 2 cups flat egg noodles

Cook and stir ground beef and onions in a large saucepan or skillet until beef is light brown and no longer pink.  Stir in broth, mushrooms, noodles, water, ketchup, and garlic powder.  Heat to boiling.  Reduce to low.  Cover and simmer, stirring occasionally, until noodles are tender — anywhere from 15 to 25 minutes.  Stir in sour cream.  Heat just until hot; do not boil!  Serves about 5.

skillet stroganoff

Skillet stroganoff, just prior to adding the sour cream.


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Filed under food, Main Course, Protein

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