My mother makes the best stroganoff in the whole wide world, in my personal opnion. It's comfort food of the best kind[1]. Like most good Southern cooks, she uses Campbell's Cream of Mushroom Soup rather than making a roux and sauce, and, since I'm Southern, I Can, Too[2]. Plus, it's easier.
This recipe can be made ether with beef or with marinated portabello mushrooms.
Mama's Stroganoff
1 can Campbell's cream of mushroom soup[3]
8 oz fat free sour cream[4]
as many fresh mushrooms (and whatever kind) you want, sliced about 1/4" thick.[5]
1 bag "no yolk" egg noodles
skim milk, to thin stroganoff during cooking.[6]
salt to taste[7]
1 Tablespoon Worcestershire sauce[8]
1/2 cup red cooking wine[9]
3/4 lb. beef sliced ~3/8" thick, in strips.[10]
1 cup cooking wine[11]
1/3 cup extra-virgin olive oil
pepper
1 tablespoon Mrs. Dash[12]
Slice meat against grain, approximately 3/8" thick. Add wine, olive oil, pepper and Mrs. Dash to zip-loc bag mix, and add meat. Press all the air out, and marinate the meat for 2-4 hours in the fridge.
Prepare egg noodles according to directions on package.
Sear the beef in a very hot pan, until it is medium-rare and still tender. Reserve marinade. Remove beef from pan, leaving drippings. Turn down the heat, and saute mushrooms until almost tender[13]. Add wine, Mrs. Dash, and any beef juices. Add the beef and marinade, and boil to reduce the juice by half. Add the Worcestershire sauce.
Add, stirring constantly, the cream of mushroom soup and the sour cream. Add skim milk if the sauce is too thick. Cook until sauce is the proper thickness and mushrooms are tender. Serve over egg noodles with a sprinkle of parmesan cheese.
To reheat, pile noodles and beef ala lasagna in a oven-proof bowl or crock, and heat at 200F for about 10 minutes.
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[1] Like hot chocolate. Or mashed potatoes. |
