I hope you all had a wonderful Mother's Day. When I called to give my mom some love she reminded me of this special Mother's Day from years gone by:
When my brother was in Journalism School at the University of Georgia my mother received a notice from the University Food Service that they would be soliciting favorite recipes, which if accepted, would be served on campus in remembrance of Mother's Day. My mother accepted the challenge and sent the school her Beef Stroganoff Recipe.
The letter came - CONGRATULATIONS!! It is with pleasure that University Food Services announces that your recipe for Perfect Beef Stroganoff has been chosen to be featured during our "Tribute to Mother's Day". That was no surprise because the recipe is great, but it did come as a complete shock.
The University sent her a souvenir copy of the recipe that would be served in Oglethorpe, Bolton and Snelling Dining Halls where my brother ate. Her recipe is #103271 - Perfect Beef Stroganoff which they scaled up to serve 4000 students. They used 800 lbs. meat, 200 lbs. butter, 200 lbs chopped onions, 200 lbs. sliced mushrooms, 40 lbs. flour - you get the gist. The outcome: Did my brother eat there that day? Nope, sometimes Moms just can't win. However in her heart she knew she had a WINNER thanks to one of her friends in Kansas City, Missouri who always shared her recipes and served the best dinners.
Perfect Beef Stroganoff
2 lbs. Sirloin 6 T. Butter 1 cup chopped onion 1/2 lb. fresh mushrooms sliced 1/4 in. 3 T. flour 1/2 tsp. salt 1 T. catsup 1/8 tsp. pepper 1 can beef bouillion 1/4 cup dry white wine 1 tsp. dried dill weed 1 1/2 cups sour cream
Method: Cut beef in strips and saute in 1/2 the butter. Another pan: Saute mushrooms, onions and remainder of the butter for five minutes. Remove from heat . Add catsup, salt, pepper, flour and stir until smooth. Gradually add bouillion. Bring to a boil - reduce heat and simmer five minutes. Add: wine, dry dill weed, sour cream - Stir over low heat . Add beef and serve over rice.