Cooking - A vintage recipe adaptation
I am way behind on testing new things this month. I put it down to having decided to clean out my pantry and cupboards. It has meant a lot of boring eating. Last night, my daughter said she had a craving for Hamburger Helper - I never buy the packaged stuff, and even my homemade version isn't something she never liked (usually her brother gobbled it all up).
After poking around in a few cookbooks, I settled on Hamburger Stroganoff from good old Betty Crocker (1964 edition). She almost never fails me!
Hamburger Stroganoff
1 lb ground beef
1 medium onion, chopped
1/4 cup butter or margarine
2 Tbsp flour
1 tsp salt
1 tsp garlic powder or 1 clove garlic, minced
1/4 tsp pepper
1 can (8 oz) mushroom stems and pieces, drained
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook five minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
Naturally, I didn't have all the right ingredients, but why let that stop me? I didn't have mushrooms (the girl hates them anyway), or cream of chicken soup, or sour cream, so I skipped mushrooms altogether, used dried onion soup mix with a bunch of milk and about a half block of cream cheese. I didn't have fresh parsley, so I threw in a whole bunch of dried (also to give it the illusion of having some sort of vegetable).
After poking around in a few cookbooks, I settled on Hamburger Stroganoff from good old Betty Crocker (1964 edition). She almost never fails me!
Hamburger Stroganoff
1 lb ground beef
1 medium onion, chopped
1/4 cup butter or margarine
2 Tbsp flour
1 tsp salt
1 tsp garlic powder or 1 clove garlic, minced
1/4 tsp pepper
1 can (8 oz) mushroom stems and pieces, drained
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook five minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
Naturally, I didn't have all the right ingredients, but why let that stop me? I didn't have mushrooms (the girl hates them anyway), or cream of chicken soup, or sour cream, so I skipped mushrooms altogether, used dried onion soup mix with a bunch of milk and about a half block of cream cheese. I didn't have fresh parsley, so I threw in a whole bunch of dried (also to give it the illusion of having some sort of vegetable).