Foodie Fridays: Stroganoff Varie

By MommyMakes

March is National Noodle Month, so here is a recipe with noodles!  Stroganoff Varie is a retro recipe my mother used to make for my siblings and me when we were young.  I can't explain the name (possibly meaning a variation on traditional stroganoff?) but I can say that it was a childhood favorite.  Most ground beef stroganoffs are made with cream soup, but this one uses tomato juice (I like to use unsalted tomato or V8 juice).  There are also no mushrooms in this recipe (one of my brothers disliked mushrooms so this was a plus in our family).  Add some paprika if you like, although the original recipe doesn't call for it.  Stroganoff Varie is one of the ultimate comfort foods for me, and once you taste it you may just become a convert as well!

Stroganoff Varie

16 oz. ground beef
1 medium onion, diced
1 clove garlic, crushed
salt and pepper to taste
1 can (46 oz.) tomato or V-8 juice
1 bay leaf
1 tsp. Worcestershire sauce
12-16 oz. wide egg noodles
1 C. sour cream

Brown the meat with the onion and garlic in a large skillet until onions are soft.  Season with salt and pepper.  Add the next three ingredients and simmer for five minutes.  Cover the mixture with the uncooked noodles, submerging them as much as possible (add more liquid if necessary).  Cover again and cook until the noodles are done.  Remove from heat and discard the bay leaf and garlic.  Stir in the sour cream.  Cover the skillet and let sit for 30 minutes before serving.  Serves 6.