Beef Stroganoff was first mentioned in a recipe by Elena Molokhovets in a very popular Russian Cookbook published in 1861. The name presumably is somehow linked to a large and important family of the day by that name.
The English version of the title is roughly “Beef in the Stroganoff Style, with Mustard.” The book was a huge success and its recipes quickly spread throughout the remainder of Europe, Asia, and South America. It has mutated over the years into hundreds of forms. If you seek a mutation using ground beef instead of sirloin, seek no further.
The ingredients in the recipe below begin in the Stroganoff tradition, but, toward the end, veer off into a more American mode with vegetables and cheese.
- 1 lb ground lean ground beef
- 1 small onion, chopped
- 2 tsp chopped garlic
- ½ cup sliced mushrooms
- ½ can lager beer
- 1 can cream of mushroom soup
- ½ tsp ground pepper
- 1 cube tomato bouillon
- 2 tsp yeast extract (e.g. Marmite® or Vegemite®)
- 1 cup Velveeta® cheese, Mexican style, cubed
- ½ up broccoli, chopped
- ¼ cup carrots, chopped
- 2 large lower G. I. tortillas
Add the ingredients, except for the tortillas, in order to a pot large enough to accommodate the end product. First brown the beef, add the onion, garlic, and mushrooms, which also brown.
Add beer, soup, pepper, bouillon cube, and yeast extract and bring these to a simmer. Continue to simmer while stirring until bouillon and yeast extract have been incorporated.
Add the cheese and continue to stir and simmer until the mixture is smooth and consistent in texture. Add the vegetables and cook for about 10 minutes until the carrot is al dente.
Meanwhile, moisten the tortillas and let rest until very pliant. Spray two oven-proof bowls with oil and line these with the tortillas, to form cups. Spray the tortillas with oil, place them in a hot oven, and bake them until just beginning to brown. Remove from the oven and let cool.
Spoon the Ground Stroganoff into the tortilla bowls and serve.