Don’t knock American Exceptionalism!
Why do you hate America?
We have Stroganoff dishes all the time. Simple to cook. I never considered looking for a frozen source. My favorite is Turkey Liver Stroganoff, with Beef as a good second favorite.
I’ve never seen frozen beef stroganoff in my long life.
I miss Stouffers little frozen lobster newburg. Such a tasty little treat: they could still make it with shrimp instead of ‘lobster’. I guess it’s too old fashioned. (They still sell chipped beef to serve on toast. It’s awful!)
I know, right? That would be a favorite except it’s so freaking salty
We make stroganoff from time to time. It’s a simple dish that doesn’t require precise measurements. It’s just onions, hamburger (or other beef), and sour cream, though we like some spices and frozen peas.
Cook it up and serve over Manischewitz wide egg noodles, which are twice as wide as even the extra wide of other brands.
There are several slow cooker recipes that use cubed stew meat. A few hours in a slow cooker would make the meat very tender.
I used to buy from Schwann’s before I went back to work, what is Yellohs like and can anyone recommend it?
Weird— I had been thinking this morning of making beef stroganoff for dinner tonight, and then this thread gets resurrected. Must be a sign that I had the right idea.
I made the original beef stroganoff recipe once, from an 1800s cookbook written by Elena Molokhovets. It mainly differs from ‘modern’ stroganoff recipes in that it does not have mushrooms, but does have allspice and mustard. It wasn’t bad, but I missed the mushrooms and I thought the mustard didn’t really work in the mix. But the allspice really worked. So now when I make stroganoff I make it the ‘modern’ way, with mushrooms, no mustard, but I always add allspice.
Yelloh has gone out of business. Now I use Hormel’s packaged beef tips with gravy. It works pretty well. We had stroganoff with it just 3 or 4 nights ago.
I’ve had Hormel square table beef products. The beef tips and roast beef both in au jus, turned out very good. At the grocery store I find them in the meat dept with other prepackaged ready to heat and serve products.
Kevin’s Natural foods is another good choice for a quick tasty entree. They sous vide boneless chicken in a sauce. I find these on sale and stock up.
I made stroganoff a few weeks ago using the McCormick seasoning pack. It was very nice. I used thin sliced ribeye for the meat. The entire cooking process was like 15 minutes. Also, the two stroganoffs that Hamburger Helper sells are among the best of their mixes.
Pewter, not lead.
My mother made hamburger stroganoff, which I loved because it had the exotic ingredient sour cream. She loved it because it was quick and easy to make after coming home from work. She served it over rice (Uncle Ben’s or similar) instead of noodles.
did you look for Hormel:
HORMEL COMPLEATS Stroganoff
This is my ultimate comfort food; HH stroganoff served over mashed potatoes.
Well, I know what is for dinner tomorrow…
And it is… not bad. Mind you not really beef Stroganoff, but not bad.
So, no Pizza? In a way, America made Pizza the way it is today.
So I did end up making Stroganoff last night. I did a hamburger Stroganoff, and this is how I made it: first I seasoned and browned the ground beef very well. Proper browning of the beef is essential for good flavor. Then I removed the beef and added a bunch of sliced onion. When the onion was starting to carmelize I added a big ol’ bunch of sliced baby bell mushrooms and some sliced red bell pepper (not traditional, I know, but it adds color and a few extra vitamins). Fresh ground black pepper and allspice. Red wine to deglaze pan, reduced to a glaze, then flour to make a roux. A cup or two of beef stock, a few good shakes of Worcestershire, and a good-sized blob of sour cream to finish. It was yummy.
It was at one time, but since then, the Nestlé company (the sole Canadian distributor of Stouffer’s products) in their wisdom discontinued ALL Stouffer’s products in Canada. As I recall, the noodles and gravy of the Stouffer’s stroganoff were pretty good, but the beef strips must have been a cheap cut because they were pretty tough.
I’m now inspired to make beef stroganoff and I’ll pick up the necessary ingredients the next time I’m out. One of my quirks, being a texture eater, is that I dislike foods made with ground beef – in my world the only good use for ground beef is pressed into patties to make burgers! I’ll either use stewing beef if I feel like simmering it for a long time like a pot roast, or just cut up a boneless rib steak.
A sad reminder, Stranger has chosen to leave us (FEB2026) and so it’s probably best to not ask for a response especially since the post in question was from 2024.
Though I hope they change their mind one day.
From what I watched on Tasting History (love that YouTube channel) the original beef stroganoff was a mustard sauced dish. so that is actually where it is original, not with all the delicious changes over the years since then. I too use mushrooms, and am happy with that modern version.