Grandma Quandt's Beef Stroganoff
so here it goes:
You need 12-16 oz of sirloin steak, cubed.
8 oz can of tomato juice
8 oz tub of sour cream and for the love all that's holy do not use light cream! Negatively effects the cream sauce set up
8 oz can of mushrooms
1 can of campbell's cream of mushroom soup
4 TBS of butter
pinch of garlic salt
in a large pan melt 2 TBSP of butter, let it melt & then add in the cubed sirloin steak. Cook it slowly over a low heat. Give the steak a pinch of garlic salt.
in a separate pan melt the other 2 TBSP of butter, melt it & add in the can of mushrooms. Give them a pinch of garlic salt as well.
Get your rice prepped to go for when you get the sauce ready to percolate for a bit.
Once the steak & mushrooms have slow cooked in the butter separately, drain the fat/excess butter & combine the two in the larger pan. At this point I like to let the juices comingle for a few minutes then add in the cream of mushroom soup, the tomato juice & finally the sour cream. Turn the heat up ever so slightly so the cream suace bubbles a bit then turn it down low to let the sauce set up. Now get your rice ready to go. By the time the rice is ready the sauce should be set up perfectly. Scoop some rice into a bowl add some sauce & you have the best damn stroganoff ever!
Pairs Well With
This is my hubby's grandma's recipe. When Terry told me it was his favorite I called Grandma Quandt & she carefully read it to me from her recipe card. She was very happy I wanted the recipe for her favorite grandson (Terry looks just like grandma Quandt's dad ). Grandma Quandt's Stroganoff is also the first grown up food Edie ate and it's still her favorite.
For our Vegan Clams you can make this by subbing some portabello mushroom cubed to be the steak.
Submitted by: "Jen Quandt"