main dishes
Reading edition
Hamburger Stroganoff
Yield—6-8 Servings
½ cup minced onion ¼ cup butter 1 lb. ground beef 1 clove garlic, finely chopped 2 tablespoons flour 2 teaspoons salt ¼ teaspoon pepper 1 lb. sliced mushrooms 1 can cream of chicken soup, undiluted 1 cup dairy sour cream Minced parsley or chives Chow mein noodles
Saute onion in butter until tender. Stir in all remaining ingredients except soup, sour cream and parsley. Saute 5 minutes. Add soup; simmer, uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley. Serve on chow mein noodles.
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Paprika Schnitzel
Yield—6 Servings
1½ lbs. veal cutlets or steaks 3 tablespoons flour 1 teaspoon salt 2 teaspoons paprika 3 tablespoons butter 1 tablespoon butter 1 medium onion, chopped 1 4-oz. can button mushrooms, sliced 2 tablespoons flour 1 cup milk 1 bay leaf, crumbled ½ teaspoon caraway seed 1 cup dairy sour cream
Combine flour, salt and paprika and dredge veal in this. Melt 3 tbsp. butter in a large skillet and brown veal. Cook until done. Remove from skillet onto warm serving dish. Add 1 tablespoon butter, onion, and mushrooms. Brown. Add 2 tablespoons flour, milk, bay leaf, and caraway seeds. When thickened and hot, add the sour cream and blend. Serve over the meat. Add salt if desired.
Beef Stroganoff
Yield—8-10 Servings
1½ lbs. round steak 1 lb. sliced fresh mushrooms 1 cup butter 2 lbs. Bermuda onions, finely chopped 1 can condensed tomato soup 1 6 oz. can tomato paste 1 teaspoon salt ⅛ teaspoon pepper 1 teaspoon soy sauce 1 cup dairy sour cream Minced parsley
Cut meat in very thin strips; trim off excess fat. Brown meat and mushrooms in butter. Add onions. Combine soup, tomato paste and seasonings; add to meat mixture. Cover; simmer for 1 hour. Just before serving, stir in sour cream. Thicken gravy, if desired. Serve in ring of fluffy hot rice. Garnish with parsley.
Swedish Sour Cream Meat Balls
Yield—5 Servings
MEAT BALLS: ½ pounds ground beef ½ cup fine dry bread crumbs 1 medium onion, finely chopped 1 egg 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon dry mustard ½ teaspoon chopped mixed herbs (thyme, oregano, sage, rosemary, marjoram, and basil) 1 teaspoon paprika ¼ cup butter
Combine all the ingredients and mix well. Form into meat balls and brown in butter. This will make 10 meat balls about 2 inches in diameter. Meanwhile, prepare the sauce.
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SOUR CREAM TOMATO SAUCE: 1½ cups water 2 beef bouillon cubes 1 6-oz. can tomato paste 2 teaspoons Worcestershire sauce 2 cups dairy sour cream
Heat the water, add beef bouillon cubes, and stir until dissolved. Add tomato paste and Worcestershire sauce and bring to a boil. Stir in the sour cream. Pour over meat balls and simmer for about 10 minutes or until the sour cream is heated through. Serve alone or with noodles or rice.
Ham Noodle Bake
2 qt. casserole Yield—8 Servings 350° preheated oven, 20 minutes
2 8-oz. packages noodles, cooked 1 pound diced, cooked ham 2 tablespoons chopped onion 1 cup coffee cream 2 cups dairy sour cream Salt and pepper Buttered bread crumbs
In a buttered 2 quart casserole put a layer of noodles and a layer of ham. Combine onion, coffee cream and sour cream and pour ⅓ over mixture. Season with salt and pepper. Repeat until there are 3 layers. Top with buttered bread crumbs. Bake in a moderate oven (350°) for about 20 minutes, or until crumbs are brown.
Chicken Paprika
Yield—4-6 Servings
3 to 4 tablespoons butter ½ cup chopped onion 1 large frying chicken, 3 to 3½ pounds Paprika 1½ teaspoons salt 1 bayleaf, if desired ½ cup water ½ pint (1 cup) dairy sour cream
Melt butter in heavy frying pan with tight fitting cover. Add onions and cook over very low heat until onions lose crispness. Pull onions to one side of pan. Add chicken cut in pieces for serving and sprinkle heavily with paprika. Cook slowly for about 5 minutes (does not need to brown). Turn. Add more paprika until chicken is well coated. (Paprika depends upon its color rather than its flavor for its mark of distinction.) Add bayleaf, salt and ½ cup of water. Cover tightly. Cook very slowly for 45 minutes or until chicken is tender. To prevent sticking, add a bit of water if necessary. Spoon the sour cream over the chicken, cover and cook slowly 8 to 10 minutes more. Stir the cream down into the paprika sauce. Arrange chicken on warm platter and pour sauce over all.
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Veal Chops In Sour Cream
Covered baking dish Yield—4 Servings 350° preheated oven
4 lean veal chops 2 tablespoons butter Salt and pepper 4 large slices sweet onion ¼ cup water 1 cup dairy sour cream Grated Parmesan cheese
Brown chops in butter in frying pan. Arrange in baking dish. Season to taste with salt and pepper and place an onion slice on top of each chop. Mix ¼ cup water with the drippings in the frying pan and pour over the chops. Cover and bake in a 350° oven for 45 minutes. Remove the cover, spread sour cream over the tops of the chops, sprinkle with grated Parmesan cheese, and return to the oven uncovered for 20-30 minutes more or until brown.
Fish Fillets In Sour Cream
Yield—3-4 Servings 10″ × 6″ × 1¾″ baking dish (1½ qts.) 375° oven, 20-25 minutes
1 pound fish fillets or steaks Salt and pepper 1 cup dairy sour cream 2 tablespoons finely chopped dill pickle 2 tablespoons minced onion 2 tablespoons finely chopped green pepper 1 tablespoon chopped parsley 1 tablespoon lemon juice ¼ teaspoon dry mustard ¼ teaspoon sweet basil Paprika
Arrange fish in a well buttered baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and spread on fish. Sprinkle with paprika and bake in a 375° oven for 20-25 minutes or until the fish flakes when tested with a fork.
Swiss Steak With Sour Cream Gravy
Yield—4 Servings
1½ pounds round steak (thick slice) ¼ cup flour ¼ cup butter 1½ cups water 2 bay leaves 2 teaspoons salt ½ pt (1 cup) dairy sour cream
Wipe steak with a damp cloth. Pound flour into it. Melt butter in skillet and saute steak in this, over low heat, until browned on both sides. Pour water over meat. Add bay leaves and salt. Cover and simmer for 1½ hours or until the meat is tender. Remove cover and continue to cook, allowing most of the water to evaporate. Remove steak onto hot serving platter. Add sour cream to meat drippings in skillet and blend well. Pour over steak and serve at once.
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Lamb Stew With Sour Cream
Yield—4 Servings
3 tablespoons flour 2 teaspoons salt 2 teaspoons paprika 1 teaspoon pepper 2 lb. lamb shoulder, cubed 2 tablespoons butter ¼ cup chopped onion 2 cups cooked or canned tomatoes 1 cup dairy sour cream
Combine flour, salt, paprika and pepper. Coat the meat cubes with this mixture. Melt butter in a 3 quart saucepan. Add meat and chopped onion and brown lightly. Add remaining flour mixture if all was not used to dredge the meat. Mix well. Add tomatoes. Cook over low heat for 2 hours. Add additional tomatoes or tomato juice if necessary. Just before serving carefully stir in the sour cream and blend well.
Sauerkraut Goulash
Yield—4 Servings
2 tablespoons butter 1 pound lean veal, cubed 1½ teaspoons caraway seed 1½ teaspoons dill 1 medium onion, sliced 1 cup water 2 cups sauerkraut 1 cup dairy sour cream
Melt butter and brown veal in it over low heat. Add caraway, dill, onion and water and simmer for 2 hours. Add more water if necessary so that the meat does not become dry. Add sauerkraut and bring to the boiling point. Mix in sour cream and serve at once.
Stuffed Veal Birds
Yield—4 Servings
4 veal steaks, cut very thin 1¼ cups soft bread cubes ½ cup chopped celery 2 teaspoons chopped onion ¼ teaspoon salt Pepper ⅛ teaspoon sage 5 tablespoons butter, melted ½ cup milk, scalded 3 tablespoons butter 1 cup hot water 2½ tablespoons flour 1 cup dairy sour cream
Combine bread cubes, celery, onion, seasonings, melted butter and milk. Mix well. Put 2 tablespoons of stuffing on each piece of meat. Roll; fasten with toothpicks. Roll in flour. Brown meat in butter. Add water, cover and simmer for 1 hour. Remove meat and take out toothpicks. Mix flour with sour cream and add to meat gravy. Place veal birds back in gravy and cook over low heat until gravy thickens.
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