This is a recipe from The I Hate to Cook Book, which was written in the 60s and is actually quite funny. It was recently re-released. I tried not to adapt the recipe too much.
FOR PRINTABLE VERSION CLICK HERE: Skid Road Stroganoff
8 ounces uncooked noodles
1 beef bouillon cubes
1 garlic clove, minced
1/3 cup chopped onion
2 Tbs vegetable oil
1 lb ground beef (I used ground venison – that’s important later)
2 Tbs flour
2 tsp salt
1/2 tsp paprika
condensed cream of mushroom soup (I made my own, as I described yesterday)
6.5 ounce can of mushrooms
1 cup sour cream
chopped parsley
1. Cook the noodles along with the bouillon cube. I have no idea what this did, if anything. Next time I’ll skip it. If there is a next time.
2. Brown the garlic, onion, and crumbled beef in the oil. Here’s where I diverge from the directions. DH forgot to thaw out the ground venison, so we were thawing it and cooking it in a pan at the same time. After the venison was browned, I added the garlic and onion and cooked a little, but it was starting to burn so I didn’t cook it super long–maybe a few minutes at most.
3. Add flour, salt, paprika, and mushrooms. Stir, and let cook 5 minutes while you have a cigarette (smoking, and cocktail hours, seem to be very popular in the 60s according to the author). At this point it was REALLY starting to burn so I skipped the cigarette and proceeded directly to step 4.
4. Add the soup and simmer for 10 minutes. I added the homemade cream soup substitute and thought um, simmer? The soup barely moistened the venison. Was the author assuming I was going to use regular ground BEEF and NOT drain it, thereby simmering it in the remaining fat? Was I not supposed to drain the canned mushrooms? I don’t know, but I did not simmer – I merely heated through and proceeded to step 5.
5. Stir in sour cream (keep heat low so it doesn’t curdle) and heat through.
6. Serve on top of the noodles, garnish with parsley. I used mustard greens since I have a ton from my CSA.
Servings: 4
The Verdict: Despite flying through some of the steps, it turned out . . . like you might imagine. Nice and beefy and noodle-y. Not so many vegetables, although after I took the photo I loaded some extra mustard greens so I felt like I was getting some sort of greenery. DH added Parmesan cheese to his. “This is really good!” he said. I agree, although I should have eaten less of it and made some vegetables as a side dish.
Nutrition Facts
Serving size: 1/4 of a recipe (13.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 661.35
Calories From Fat (66%) 436.76
% Daily Value
Total Fat 48.49g 75%
Saturated Fat 18.81g 94%
Cholesterol 126.88mg 42%
Sodium 1922.52mg 80%
Potassium 635.57mg 18%
Total Carbohydrates 28.24g 9%
Fiber 1.61g 6%
Sugar 2.96g
Protein 27.91g 56%
Was waiting for Skid Row Stroganoff…good directions, good photos! Were you pleased with the soup?
It turned out great! It took awhile to gel (I forgot about it while doing steps 1 through 3) but the texture was perfect and the taste was great.
Yes, it turned out great! No more having to buy condensed soups!
This is an interesting recipe. I like that you made it with venison! I still have not had the courage to try that particular meat but one of these days!!
It’s not that different from beef – at least if it’s procured near cornfields. You just have to be careful because it’s so lean, as I discovered with this recipe!
Fun! We eat quite a bit of elk, which is similar to venison I find. You do have to be careful not to overcook it because of the lean-ness. Thanks for sharing the recipe and your experience!
Very interesting and humorous. Beef Stroganoff is one of my husband’s favorite dinners. Thanks for the idea.
Blessings,
Janis