This recipe is from the 1970’s when canned soup was in every cupboard and sour cream was the height of gourmet. I remember eating it as a child and thinking it was quite elegant.
Easy Tuna Stroganoff
- 2 – 5 ounce cans tuna, well drained
- 10 ounce can cream of mushroom soup
- 4 ounce can of mushrooms, undrained
- 1 tablespoon dry onion
- 1/4 teaspoon garlic powder
- 1 teaspoon dry parsley
- 2 tablespoons dry wine, vermouth or sherry, optional
- 1/2 cup sour cream or yogurt
Open up all the cans. Drain the tuna. In a large skillet or pot combine everything but the last 2 ingredients. Stir it up and bring to a simmer over medium heat. Simmer the mixture for about 5 to 10 minutes. Turn off the heat. Stir in the wine or sherry and the yogurt or sour cream. Stir and stir until it’s all creamy and well combined. Serve over cooked noodles, or rice, or even bread or biscuits. Easy and delicious. Try a green beans salad on the side.
NOTE: Homemade yogurt is cheap to make and handy to have around during lean times. It’s what I use in this dish most often. When I’m camping I use canned Nestle Table Cream. To sour it simply stir a little lemon juice (1 or 2-tablespoons) into the opened can. I use a chopstick to stir it in because that makes less mess. Allow the cream to sit for a few minutes to thicken and sour completely. Leftover sour cream is easily used. Stir in a little brown sugar and spoon it over canned fruit.