I’m just asking out of curiosity. My son was poking fun at me last night at dinner time for doing this. (Wise guy 
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It’s a dish I call “Mock-stroganoff” Basically it’s: Ground beef, egg noodles, beef broth, cream of mushroom soup, and sour cream.
I think the parmesan topping went well with it. Anyway, I’m just curious if others would as well. Or is this a weird food taste I have? Not that I’m going to stop doing it or anything.
I wouldn’t. Doesn’t seem like a flavour combo that would appeal to me.
Also, my lactose-intolerant intestines would frigging explode having cheese, cream soup AND sour cream.
I wouldn’t ask for it, but if it was on the table and folks were using it I’d go along. Sounds good.
It probably wouldn’t have occurred to me, but it sounds fine.
Shredded yes. Grated no.
Reading the ingredients list and that you call it Mock-stroganoff yourself it seems that grana padano would be more logically coherent. And I would add some finely chopped parsley too. And butter, if it is not already hidden in the cream of mushroom soup. But that is just me and my opinion: if you let me do whatever I fancy the result is my dish, no longer yours.
Yes, I think I am going to try some variations of your mock. Seems like a good cost/effort/promise mix.
It’s a favorite in the Grrr household. Plus it’s a one pan dish. Can’t be hate’n that.
I’d pretty much try anything with parm in it.
This.
I wouldn’t, but that’s just me. Stroganoff is a dish with its own unique flavours and I don’t consider parmesan to be compatible with it, though I wouldn’t ridicule anyone who finds it appealing. I tend to confine my parmesan use (and I love the stuff and use it in abundance) to Italian pasta dishes, usually those made with tomato sauce but it also works well with cream-based dishes like spaghetti carbonara.
I have absolutely put parmesan on a mostly similar dish and enjoyed it.
OP, if you like it, go ahead, but I wouldn’t add it before serving.
I would do it (assuming good quality, freshly grated parmesan, of course) and delight in every mouthful.
I wouldn’t. On the other hand I wouldn’t put parmesan on anything else, either, because it has an aftertaste reminiscent of vomit. Thanks, butyric acid.
I switch between grana padano and parmesan, so whatever I have in the fridge. But if I didn’t have either, I probably wouldn’t miss the cheese. And if I had some other cheese already in progress, I might put something else.
But I’ll try just about anything.
I’d be willing to try it, but it’s not something I would think of with those combinations of flavors. I tend to think of parmesan going with either tomato flavors, certain spices, or cheesy sauces. In particular it seems odd with the beef broth and cream of mushroom.
I did try it once with my beef merlot Lean Cuisine, but it wasn’t very good. Just plain salt works best to flavor that up. Well, that and adding rice.
When it comes to food it’s whatever you enjoy. Wealthy is the person who gets the same pleasure from a taco as a plate of the most expensive caviar.
it isn’t far from a beef and mushroom ragu so why not. I always have parmesan in the fridge and just treat it as a condiment. You can shave a little over many dishes to improve them - lots of different vegetables, soups, salads, eggs. Sometimes I will be eating something and, finding it bland, I try a shaving of parmesan with one fork/spoonful to see if I want to add some to my serving.
It sounds absolutely fine to me. I don’t see why people see the flavors as incoherent. Cream sauces, mushrooms, and parm work fine for my palate.
We make a few stroganoff dishes, including turkey liver stroganoff. To me, stroganoff is a very specific combination of tastes, and I’d never mess with it, so no parmigiana for me.