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Old 03-15-2009, 01:43 AM   #11
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Thanks Michael, I grew up using only Campbell's but I will give Wal-mart's brand a try.
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Old 03-15-2009, 01:16 PM   #12
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I grew up on Campbell's with my dad but when my dad moved to PA and met his new girlfriend, she convinced him Great Value was the way to go. I'm not a fan, I find it gloppy and not as recipe friendly as Campbells. It's one area I don't skimp on. It's not worth saving 10 cents, the price difference around here, to chance the recipe not coming out the way I'm used to. This is sort of a reflection on what happened when I used Great Value sugar in a recipe and it was ruined. Granted, I drink Great Value milk, but that's the only Great Value food I eat. I can honestly tell a difference, and I proved it in a "blind taste test" between Kraft cheese and Great Value.
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Old 03-15-2009, 01:29 PM   #13
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My "beef stroganoff on the cheap" is a little different"


Katie's Ground Beef Stroganoff
(Serves 4 to 6)

1 lb. lean ground beef (about 20% fat)
1 medium onion, finely chopped
1 clove garlic, minced
1 (10 1/2-oz.) can condensed cream of mushroom soup
1 (10 1/2-oz.) can condensed cream of chicken soup
1 (4-oz.) can mushroom stems and pieces, drained
Salt and freshly ground pepper, to taste
1 cup sour cream

In a large skillet, brown ground beef with onion and garlic until meat is no longer pink. Drain. Add soups and mushrooms. Cook and stir on medium heat until mixture is heated through and just begins to bubble. Add salt and pepper to taste. Reduce heat; stir in sour cream. Do not overheat or the sour cream will curdle. Serve immediately over hot, lightly-buttered noodles.

This has been a winner in my family for close to 40 years. Enjoy!
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Old 03-17-2009, 01:12 AM   #14
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Quote:
Originally Posted by Katie E View Post
My "beef stroganoff on the cheap" is a little different"
Used your recipe for dinner tonight. It was absolutely delicious. Thanks you for sharing, I know will make it often.
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Old 03-17-2009, 09:26 AM   #15
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Quote:
Originally Posted by Seajaye View Post
Used your recipe for dinner tonight. It was absolutely delicious. Thanks you for sharing, I know will make it often.
Glad you enjoyed it, Seajaye. My family always gobbles it up. Sometimes I make a double batch and freeze half, without the sour cream, to have ready for a busy day.
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Old 03-21-2009, 05:28 PM   #16
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Although many recipes call for mushrooms, it doesn't need to have mushrooms in it to be called Stroganoff. It refers to braised meat finished with sour cream.
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Old 03-21-2009, 05:47 PM   #17
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Traditional beef stroganov or stroganoff is not a braised dish. Rather, it is a quickly cooked dish using sauteed tenderloin finished with sour cream. Mushrooms and onions have become a traditional part of the dish.

As the traditonal recipe is so easy to make, substituting CofM soup for sour cream doesn't make much of a difference or save time.

Substituting ground beef for the tenderloin makes it a more budget friendly dish without sacrificing the sauteed beef flavor.
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Old 03-21-2009, 05:51 PM   #18
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I guess I was just replying to those who seem to insist on it containing mushrooms...
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