Beef Stroganoff is one of those meals from my childhood that my mother made that I just cannot seem to duplicate. Here is the recipe I have used lately:
1/2 lb of bacon
2 lbs of 93% lean ground beef or stew meat, or a combination of the two
2 cans of beef broth
2 cans of cream of mushroom soup
1 and 1/2 lbs of Light Sour Cream
2 medium sweet onions
8 oz of fresh mushrooms
3 big celery stalks
1 garlic bulb
1 to 1 and a 1/2 cups of whole grain Rye flour
1/4 cup of Flax seed
1 tablespoon of Lawry’s Seasoned Salt
1 tsp of coarse black pepper
1/4 stick of butter
1 can of water from the soup cans, maybe two
I began by frying the bacon in a dutch oven, then, when they were done but not crispy, I removed the bacon and cut it up into small pieces.
If you use the stew meat, fry it in the bacon grease until almost done, remove and cut into smaller pieces, then place back in the grease to finish cooking. The lean ground beef is also fried in the bacon grease and slowly chopped up.
Cut up the onion and celery into small pieces and add to the meat after the meat is almost done. Add the chopped up bacon back into the mix.
Add the 1/4 stick of butter and stir it in, after it is melted and mixed in begin slowly adding the flour 1/4 cup at a time.
Add the chopped up mushrooms and garlic next, and stir constantly.
Add the tablespoon of Seasoned Salt and Coarse Black Pepper, then add the two cans of Beef Broth and stir well.
After that has started to boil add the two cans of Cream of Mushroom Soup, the flax seed, and finally add the lower fat sour cream.
Add the water if needed in order to make it the right consistency for you.
As the stroganoff cooks down to the consistency you like, start the water boiling for the noodles. We prefer using whole grain egg noodles boiled for only 5 minutes.
This recipe makes a good dutch oven full and is great for feeding about 10 people.