Jim Pagliaroni's Beef Stroganoff
Jim ("Pag") Pagliaroni was a catcher for the Pittsburgh Pirates, and was one of the athletes featured in The All-Star Athletes Cook Book. His recipe, submitted by his wife, is reproduced here as an example of what may have been considered a meal fit for an athlete 50 years ago. The book contains recipes presented by most of the famous, and many not so famous, athletes of the 1960s from all sports - baseball to car racing, football to golf, and everything in between.
- 2 1/2 lbs round or flank steak, cut into cubes
- Salt and pepper
- 1 teaspoon of paprika
- 2 tablespoons Crisco
- 1 medium onion, diced
- 1 can water chestnuts, sliced (six oz.)
- 1 can mushrooms, sliced (8 oz)
- 2 Bouillon cubes
- 1 tablespoon parsley flakes or fresh parsley
- 2 tablespoon cooking burgundy
- 1 pint sour cram
- 1 package butter noodles (8 oz), or if preferred, 2 cups rice.
- Season meat with salt, pepper and paprika. Brown in two tablespoon Crisco, adding onions when almost completely browned.
- When mixture is nice and brown add enough water to almost cover. Then add bouillon, parsley, Burgundy, water chestnuts and mushrooms (The water chestnuts are optional but add zest). Let all this simmer for several hours over a low flame, until meat is tender, making sure water level doesn't cook down too much.
- When meat is almost done, cook the noodles and place on a platter. The meat chunks from broth and place on top of noodles.
- Add sour cream to broth and stir several minutes, until creamy; then poor over noodles and meat.
Serves 5 or 6.
The All-Star Athletes Cook Book is by Oscar Fraley and David Huntley, cartoons by Willard Mullin. Publisher: New York Centaur House Hawthorn, First Edition 1965. Buy The All-Star Athletes Cook Book.