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“My mother captured the original recipe in the early 1970's (I still remember transcribing the recipe card on our old manual typewriter).”

Ingredients Nutrition


  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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