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Michael in Phoenix

Rec: Poor Boy Stroganoff. Basic comfort food; family-friendly; potluck and kind gesture gift.

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Joined: Dec 9, 2005


Posted to Thread #29541 at 5:50 pm on Apr 7, 2017

Made this yesterday, and it is good. Be careful with the salt content. If you use regular salty beef broth, back off on the salt you add to the sauce.

Also, I used a CI hack for quick beef broth. That recipe follows. I wouldn't use it for French Onion soup, but it worked well in the stroganoff.

Poor Boy Stroganoff

Source: America's Best Lost Recipes
Serves 6


8 ounces egg noodles
2 Tbsp unsalted butter
1 pound 85% lean ground beef
1 small onion, chopped fine
8 ounces white mushrooms, sliced
1/4 tsp pepper
2 Tbsp all-purpose flour
1 garlic clove, minced
1 (8-ounce) can tomato sauce
1/4 cup dry red wine
1 1/4 cups low-sodium beef broth
1 cup sour cream
1/2 cup grated Parmesan cheese


Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 2 quarts of water to a boil in a large pot over medium-high heat. Add 1 Tbsp salt and the noodles and cook until nearly tender, 5-7 minutes. Drain and set aside in a colander.

Meanwhile, melt the butter in a large skillet over medium-high heat. Cook the beef, breaking up any large clumps with a wooden spoon, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

Pour off all but 2 Tbsp fat from the pan, add the onion, and cook until golden, about 5 minutes. Add the mushrooms, 1/2 tsp salt, and pepper, and cook until the mushrooms begin to brown, about 7 minutes.

Add the flour and cook until it begins to brown, about 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce, wine, broth, and beef and bring to a simmer; cook until slightly thickened, about 5 minutes. Off the heat, stir in the sour cream.

Spread 1/3 of the sauce over the bottom of an 8 x 8-inch baking dish and top with half the noodles. Repeat with half of the remaining sauce and the remaining noodles. Finish with the remaining sauce. Sprinkle the Parmesan evenly over the top and bake until the filling is hot and the top is browned, about 20 minutes. Let cool 5 minutes.

Quick Beef Broth

Why This Recipe Works
Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Bones and meat are oven-roasted, water is added, and the stock simmers for hours, uncovered, while the chef skims off the impurities. Finally, the stock is strained, cooled, and defatted. This method is fine for professional cooks who have time to tend to a simmering pot all day, but most home cooks donít need such a complicated regimen. Our method requires fewer ingredients, less work, and less time than the classic method.

We prefer the flavor of 85 percent lean ground beef, but 90 percent lean beef can be used. Our winning beef broth is Better Than Bouillon Beef Base.


1 teaspoon vegetable oil
1 pound 85 percent lean ground beef
2 quarts beef broth (see note, above)
8 teaspoons unflavored gelatin


Heat the oil in large saucepan over medium-high heat until shimmering. Add beef to pot, breaking into rough 1-inch chunks. Cook, stirring occasionally, until beef is browned and fond develops on pan bottom, 6 to 8 minutes.

Add broth and gelatin and bring to simmer, scraping up browned bits. Reduce heat to medium-low and gently simmer, covered, for 30 minutes.

Strain broth through fine-mesh strainer into large container, pressing on solids to extract as much liquid as possible.

Makes 8 cups

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