At one point or another, my three oldest sons have been living away from home and have called for the recipe for Beef Stroganoff. I have always used the old, red Betty Crocker Cookbook recipe but (of course) with changes. LOL I didn't really realize how often I change recipes to suit myself until I started writing this!
So, this is my version of Beef Stroganoff via Betty Crocker.
Serves 6, supposedly
1 1/2 lbs. beef for stew, cut into 1/2 inch cubes
2 Tbsp butter
1 clove of garlic, minced or equivalent from a jar or dried
1 1/2 cups beef broth or bouillon dissolved in water
1/4 cup ketchup
1 tsp salt
1 med. onion, chopped
8 oz. mushrooms, sliced, if desired
3 Tbsp flour
1 cup sour cream
3-4 cups hot, buttered egg noodles
1 Tbsp butter
Cut up the beef. It's easiest to cut if it's partially frozen. Heat dutch oven or large, deep skillet on medium heat and add 2 Tbsp butter. Stir beef in butter until browned on all sides. It works best if you cook a small amount at a time, then remove it from the pan, then add it all back in when it's all browned. Reserve 1/3 cup of the bouillon. Stir the remaining bouillon, ketchup, garlic and salt into the skillet. Heat to boiling then reduce heat. Cover and simmer until beef is tender, usually about an hour.
Stir in onions and mushrooms, if desired. Whisk 3 Tbsp flour into the reserved bouillon and gradually add it to the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute on reduced heat. Stir in sour cream. Heat through.
Cook noodles per package directions and drain. Toss with 1 Tbsp of butter.
Serve stroganoff over hot, buttered noodles.