Welcome to A Year in Mom’s Kitchen!
This is the first of a series of weekly strolls though my husband’s family recipe memories. We were talking recently about how we need to save Mom’s recipes, the ones we all remember her cooking through these generations of the Stein family.
We find that we’ve absorbed many of these favorites into our own repertoire over the years, though we’ve adjusted and changed things to suit our own lifestyles.
Here is the first recipe we’ve created, made just as Mom made it. Our own typical variations are listed at the end. My husband’s siblings may have different variations or memories; maybe they’ll be inspired to cook for old times’ sake, too, and so will you!
January 3, 2015
We cooked this one exactly as the recipe directed, and as James remembers, served over wide egg noodles. See the recipe for Mom’s variation.
This dish was rich, salty, creamy comfort food, and we were glad to have help from our daughter and our niece so there are no leftovers.
I somehow forgot that daughter Kendra hated this dish growing up. She doesn’t now! Our niece’s family adds black olives, and mixes the noodles in for even distribution of the sauce. ** Editor’s note: Another brother says, “We use black olives on occasion, sirloin tip as a variation and fresh sliced mushrooms always.”
Enjoy! And please let us know what you think about A Year in Mom’s Kitchen.
1/4 cup butter or margarine
Half cup minced onions
1 pound ground chuck
1 minced clove garlic
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound sliced mushrooms
1 can undiluted condensed *cream of chicken or mushroom soup
1 cup sour cream
Snipped parsley, chives, or fresh dill
In hot butter in skillet, sauté onions till golden. Stir in meat, garlic, flour, salt, pepper, paprika, *mushrooms; sauté five minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream; sprinkle with parsley.
Serve on hot mashed potatoes, fluffy rice, buttered noodles, or toast. Makes 4 to 6 servings.
*Variation: Omit mushrooms and replace cream of chicken soup with cream of mushroom soup. Mom used this version. She also usually omitted the snipped herbs. The standard at the Stein house was to serve over wide egg noodles.
We don’t typically use cream soups in cooking anymore, so this is no longer a staple in our house. When we were making this dish more regularly, we served it over brown rice, we replaced the regular mushroom soup with Campbell’s Golden Mushroom, eliminated the butter and flour,cooked the meat first and drained it before proceeding, and replaced the full-fat sour cream with low-fat, and then with plain yogurt. We also added chili powder instead of paprika, as I recall. Still satisfying, but all these changes shift it to a different flavor profile, as we discovered when we made this by following the recipe exactly.
James remembers the main course being served up hot from the stove in the kitchen, with the side dishes passed at the table. How does your family dish up dinner?