“My mother captured the original recipe in the early 1970's (I still remember transcribing the recipe card on our old manual typewriter).”
READY IN:
45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut beef into very small pieces.
  2. Brown slightly, add 3/4 cup water and other ingredients cut up into small pieces.
  3. Simmer till beef is done.
  4. My notes:.
  5. * This recipe was written when stew beef was the scribbly bits they cut off of everything else and was about the cheapest meat available. I suppose you could use store-ground beef for the same reason; if so it should be drained before adding the other ingredients. I used "beef for stroganoff" because it was the cheapest cut available that day. The meat is cut small to cook faster.
  6. * I think the recipe is calling for 1 green pepper, chopped.
  7. * I used the mushrooms undrained for a bit more liquid; it does boil away.
  8. * The gravy is like an au-jus when you're done. I thickened it with a tablespoon of cornstarch to make a more substantial gravy.
  9. * This is a sort of stove-top stew. It predates Hamburger Helper. It's not a bad recipe, but could do with some tweaking.

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