Beef Stroganoff

Mar 28th

This Beef Stroganoff was one of the first dishes I ever made. I think I was about 16 years old. It’s adapted from the Better Homes and Gardens cookbook, which by the way, was the first cookbook I was given. You know, the red and white gingham design? How many of you have this cookbook, and was it your first cookbook too? I’m a collector of cookbooks, and I found an old edition of, The American Woman’s Cook Book, at an antique store in Holland, Michigan. I love looking through the recipes, and all the old photographs. It was published in 1938. I especially love all the Aspic recipes. You really don’t see this anymore, and what’s in it, is pretty gross. Aspic is a spiced tart jelly made from brown or white meat stock alone or in combination with gelatin. It was used to enclose a variety of food in a mold or to give a transparent coating of a shining, sparkling finish, gross! I don’t think I will try and recreate this old delicacy! How many of you remember these Aspic’s?

One of my favorite parts of the American Woman’s Cook Book, is the chapter on Entertaining without a maid! “Many women can manage almost any form of entertainment without the help of a maid. For most, however, there are distinct limits to what should be attempted for pleasant and dignified results”. I love how it’s all up to the woman to entertain, cook, clean, and raise the family! There is no mention of any men, doing any of those menial jobs! I love the mention of the coffee service after dinner. “As the guests leave the table for the living room, the hostess enters with the coffee, by the time all have lighted a fresh cigarette, the coffee is being poured and the dining table has been forgotten”. The cookbook also mentions Cocktail parties, another form of entertaining that lends itself to the maid-less home! It really cracks me up!

Thank goodness for 2014, and the equality between men and women! I’m still the better cook in our home, but Pete is great on the grill. Thanks to equal rights, he does all my dishes after I cook, he helps me clean, he irons, and most of all he is a great man, and my best friend!

gawker1I make this Beef Stroganoff in my Grandmother’s old electric skillet, that she passed down to me. You can use a large frying pan too. I make mine with Beef tenderloin, but you can use any cut of beef, or sirloin. It’s then made with sauteed onions, mushrooms, garlic, beef broth, beef consume, tomato paste, and sour cream. I then serve it over buttered egg noodles. This makes for a great romantic dinner for two, with enough for leftovers the next day, or a gourmet dinner party for six. I love this recipe and hope you will too. Let me know what you’re favorite cookbook is, and if you remember Aspic? All my best, love, Stacey


Beef Stroganoff


Recipe by Stacey Evans
Makes 6 servings

• 3lbs Beef Tenderloin, cut into 2
inch strips in length by 1/2 inch
• 1 cup of flour
• 1 stick of salted butter plus 3 Tbs.
• 1 onion chopped, and diced
• 4 garlic cloves peeled and chopped
• 1 lb of sliced cremini mushrooms
• 2 Tbs. tomato paste
• 1 can of Campbells beef broth
• 1 can of Campbells beef consume
• 2 cups sour cream
• kosher salt and pepper to taste
• 1lb of egg noodles
• chives for garnish


1. Cut Beef Tenderloin into 2 inch strips in length by 1/2 inch wide.
2. Pour 1 cup flour into a large bowl.
3. Add the beef strips to the flour to coat.
4. In a large electric skillet or large frying pan on 350, or medium heat, melt 1/2 stick of salted butter, when melted add, the onion and chopped garlic, cook for approximately 4 minutes or until translucent. Add mushrooms and cook through for about 2 more minutes. With a slotted spoon take out the vegetables and place in a bowl. Set aside.
5. With the temperature still at 350 or medium heat, add the other 1/2 of stick of butter and melt,next add your floured Beef tenderloin strips and cook until browned approximately 4 minutes, stirring until browned on all sides. Remove meat and add to the vegetable bowl.
6. To the electric skillet or frying pan, over medium heat, add the tomato paste, and stir for 2 minutes.
7. Next add the beef broth and consume, stir until slightly thickened. For about 2 minutes.
8. Add the bowl with the vegetables and meat to the broth. Stir until heated through about 5 to 10 minutes. Add salt and pepper to taste.
9. Add the sour cream and stir into the beef mixture until heated through about 5 minutes. At this point the mixture can be kept at low heat to keep it warm.
10. Serve over wide egg noodles, cook according to directions, drain and stir in 3 Tbs. butter. Top with the Beef Stroganoff, and garnish with fresh chopped chives.

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