Thirty years ago I spent several weeks at a beautiful mountain lodge in Red River, New Mexico. When we arrived, the aroma of this dish greeted us. It was delicious, so I asked for the recipe and it's been a favorite ever since. Nowadays, my married daughter likes to prepare it for her family.
"This is a super-fast way to prepare Stroganoff without all the extra simmering involved," writes Mary Wilhelm of Sparta, Wisconsin. "For a change of pace, I use boneless chicken breast strips instead of beef. Served with a salad and dessert, your meal is complete."
For a volunteer firefighters' lunch, Corrine Lingberg of Beresford, South Dakota fixed these rich sandwiches that cost a mere 44 cents each. "After just one taste, they couldn't get enough of them," she recalls. "They're great with deviled eggs and baked beans."