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Hamburger Stroganoff Dip
Julianna Grisham Moorad prepares Hamburger Stroganoff Dip at home in a crockpot, which she then unplugs and brings to her tailgating parties. (Photo: lawellphoto.com)
The Houston Junior League Cookbook (1968), Submitted by Mrs. H. Edward Maddox, III (Donna Gray)
1½ pounds lean ground beef
2 medium onions, finely chopped
½ pound fresh mushrooms, chopped
¼ cup butter
1 cup beef broth
3 tablespoons ketchup
1 teaspoon salt
3 tablespoons flour
½ teaspoon caraway seeds (optional)
2 cups sour cream
Brown ground beef, onions and mushrooms in butter. Add broth, ketchup and salt; simmer, covered, for 30 minutes. Mix flour and caraway seeds with sour cream; add to meat mixture. Stir, over low heat, until thickened; do not allow to boil. Serve in a chafing dish as a dip with crisp toast triangles or corn chips; or serve over noodles as a main course. Makes approximately 1½ quarts dip, or serves 6 as a main course.
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