Making dinner can be fun, especially when I have enough time on my hands and a really good recipe. But when I’m tired and feeling unmotivated, making dinner can easily become an uninspired task. In those moments, instead of smoothly and effortlessly moving around the kitchen, I clumsily shuffle around drawers and cabinets, muttering things like, “I should’ve ordered takeout.” That’s when I consult my sacred recipe rolodex that lives in my head in search of simple meal plans that I know won’t require much time, effort, or brain power. After trying Mary Tyler Moore’s Poor Man’s Stroganoff, I’m happy to report that the time-saving recipe has earned a spot in my collection forever.
What Is Mary Tyler Moore’s Poor Man Stroganoff?
Allrecipes / Sara Haas
While I’ve never considered beef stroganoff to be a painfully complicated recipe to make, it does require time and effort. The traditional method involves a bit of prep work along with multiple stages of cooking to reach the final dish and signature creamy sauce. The payoff is delicious, but the time investment (about one hour, start to finish) isn’t…especially on a weeknight. When I saw Mary Tyler Moore’s version, which boasts a cook time that’s half that of traditional recipes, I knew I had to try it. Her time-saving tactics include opting for canned mushrooms instead of fresh, and using ground beef in place of thinly sliced pieces of steak. She also eliminates making the traditional roux-based sauce and instead uses sour cream and the liquid in the dish to create her creamy version.
My Review of Mary Tyler Moore’s Stroganoff
Honestly, Mary Tyler Moore’s Stroganoff is surprisingly decent, and let me tell you why. The sauce was creamy and flavorful, and for the most part, I enjoyed it. My only hesitation is that I’ve had exceptional beef stroganoff, so it was hard not to compare Mary Tyler Moore’s version to that. I missed the familiar strips of steak and the ultra-rich sauce found in most stroganoff recipes. This version is good, just not something I’d serve at a fancy or elaborate dinner party. That being said, it’s absolutely something I’d feed my hungry family on a weeknight.
Tips for Making Mary Tyler Moore’s Stroganoff
Swap fresh mushrooms for canned: I know using canned mushrooms is a time-saver, but fresh mushrooms are so much better. Plus, you can buy pre-sliced mushrooms at the grocery store, which means less prep! I used one 8-ounce container with success.
Take off the chill: Adding cold sour cream to hot food can cause curdling. To prevent that and take some of the chill off, consider bringing the one cup of sour cream out of the refrigerator as soon as you start prepping the ingredients in the recipe.
Swap the sherry: If you don’t have sherry, try substituting the two tablespoons with one tablespoon of apple cider (or other fruit-forward) vinegar and one tablespoon of water.
Dining and Cooking