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Thursday, September 26, 2002

With the beginning of autumn, our appetites turn to hearty fare such as today's recipe, Skid Road Stroganoff from "The I Hate to Cook Book" by Peg Bracken.

Naida Moore of Portland, Ore., requested today's featured recipe. "My daughter is in the Air Force and has been asking for the recipe for the beef stroganoff I used to make. I used the recipe from Peg Bracken's 'I Hate to Cook Book.' However, I don't have the recipe on hand. Does anyone have the recipe?"

Our readers really responded: Within a few weeks we received more than 50 recipes. Now is a good time to let our readers know how much we appreciate their taking the time to respond to Kitchen Mailbox requests. We wish we could print all your names, but space won't allow us to do so. But keep your responses coming, because without you there would be no Kitchen Mailbox.

Skid Road Stroganoff is a quick version of beef stroganoff. The original beef stroganoff was named after the 19th-century Russian diplomat Count Paul Stroganov. The original dish consists of sauteed beef (usually tenderloin), onions and mushrooms combined with a sour cream sauce. Stroganoff is served over rice or noodles.

Skid Road Stroganoff replaces the beef tenderloin with ground meat. The recipe still calls for onions and mushrooms but adds a can of cream of chicken soup along with the sour cream. The fact that we prepared and served this dish in about 30 minutes thrilled us (we're always on the lookout for quick dinners). Serve this dish with a loaf of French or Italian bread and you're set for a hearty, tasty meal.

Skid Road Stroganoff

• 8 ounces uncooked noodles (about 4 1/2 cups)
  
• 1 beef bouillon cube
  
• 1 garlic clove, minced
  
• 1/3 cup onion, chopped
  
• 2 tablespoons cooking oil
  
• 1 pound ground beef
  
• 2 tablespoons flour
  
• 2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• Two 3-ounce cans mushrooms
  
• 1 can condensed cream of chicken soup, undiluted
  
• 1 cup sour cream
  
• Chopped parsley

Bring a pot of water to boil. Add the bouillon cube and noodles, cook and drain. Set noodles aside.

Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook 5 minutes.

Over a low flame (medium-low on an electric stove), add the soup and simmer for 10 minutes. Add the sour cream (keeping the heat low so it won't curdle) and let it all heat through. To serve, pile the noodles on a platter, pile the stroganoff mix on top of the noodles, then sprinkle chopped parsley over. Makes 4 servings.