Let the Games Begin

For our first competition we'll be using the 1977 version of the Betty Crocker cookbook. We decided to start with an old-fashioned classic (Classic Beef Stroganoff) and then drew names to determine who would cook the Betty Crocker recipe (Bruce) and who would challenge it (Connie).

For this challenge, Connie had to include some type of beef, mushrooms, and sour cream.  She decided to combine several crock pot recipes for her dish....because, gee, what's more old-fashioned than crock pot cooking?

Full disclosure:  Connie is a pescoterian (eats veggies, seafood, and dairy) so cooking a meat dish is going to be a challenge!

Classic Beef Stroganoff (From Betty Crocker)

                                                    photo from the Betty Crocker cookbook

Makes 6 servings:

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef flavored both
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2 x 1/2 inch strips.  Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce.  Heat to boiling; reduce heat.  Cover and simmer 15 minutes.  Stir remaining 1/2 cup broth into flour; stir into beef mixture.  Add onion mixture; heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Tip from Betty Crocker:  Beef is easier to cut when it has been partially frozen for about 1 hour first.

Crock Pot Beef Stroganoff (The Challenger)

Makes 8 servings:

3 lb. beef round steak, ½ inch thick

½ cup flour

2 tsp. salt

1/8 tsp. pepper

½ tsp. dry mustard

1 onion, diced

½ tsp. garlic powder

½ lb. portabella mushrooms, sliced

1 (10 ½ oz.) can condensed cream of mushroom soup

¼ cup dry white wine

1 cup water

1 ½ cup fat-free sour cream

¼ cup flour

Fresh Parsley for garnish

4 cups hot cooked egg noodles

Trim all excess fat from steak and cut meat into 3 inch strips about ½ inch wide. Combine ½ cup flour, salt, pepper, and dry mustard; toss with steak strips to coat thoroughly.  Place coated steak strips in crock pot; stir in onion, mushrooms, garlic powder, and cream of mushroom soup.  Add wine and water; stir well.  Cover and cook on low for 8-10 hours.  Before serving, combine sour cream with ¼ cup flour; stir into crock pot.  Serve stroganoff over egg noodles or rice.  Garnish with fresh parsley.

Let us know who you think will win this week's competition...Betty Crocker or The Challenger??????