Valentine's Beef Stroganoff- Ideals Magazine

I like vintage Ideal magazines. I love the pictures in them and really hate to tear them up so I can get a good scan. However it is just about impossible to get a quality scan from the book so I will have to make a decision.
This recipe happened to be in the same issue as a suggestion for a Valentine's dinner. I have never seen a recipe for stroganoff made like this before. You could start making the sauce while the steak is broiling and the whole dish would be finished very quickly.

Beef Stroganoff

1 pound flank steak
1 cup beef broth
1 cup chopped onion
1 pound fresh mushrooms, cleaned and sliced
1/4 cup cold water
1 tablespoons flour
1 tablespoons cornstarch
1/4 cup low-fat plain yogurt, at room temperature
1/2 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon garlic powder
12 teaspoon prepared mustard
Hot cooked noodles, optional
Preheat broiler. Broil steak 6 inches from heat until rare, about 5 minutes on each side. Cut diagonally into thin 2-inch strips' set aside. In a large frying pan bring broth to a boil. Add onion and mushrooms. Simmer, covered about 5 minutes until vegetables are tender remove vegetables with a slotted spoon; set aside. Simmer broth until reduced to 1/2 cup; remove from heat. Combine water, flour, and cornstarch mix well. Stir into broth with wire whisk. Cook and stir over low heat until thickened, about 2 minutes. Remove form heat. Combine yogurt, paprika, salt, garlic powder, and mustard to thickened broth, stirring until smooth. Mix in reserved beef, onions and mushrooms. Warm over over low heat., stirring constantly, until heated thoroughly, about 5 minutes. Serve over noodles if desired.

Brunch Recipes- Time For A Party

This vintage party planning book was published in 1957. It has plans and recipes for twenty three different parties. Holiday parties, birthdays, teen parties, showers, brunches etc. The Coffee brunch has some interesting recipes:
Sausage Stroganoff
1 clove garlic
2 pounds bulk sausage
3 tablespoons flour
2 cups milk
1/8 pound butter or margarine
2 large onions sliced, then chopped
1 can mushrooms
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
salt, pepper and paprika
1 pint sour cream
Rub large skillet with garlic and heat. Brown the sausage well. Pour off the grease as it accumulates. Dredge the sausage with the flour. Add milk and simmer until slightly thickened. Set aside. Saute the onions and mushroom in butter. To the cream sauce mixture, add the soy sauce, Worcestershire sauce, onions, and mushrooms. When the mixture bubbles, add the sour cream. Keep hot in chafing dish. Heap up on little biscuits or use as a dunk for Melba toast.

Mushrooms Stuffed With Toasted Crumbs and Bacon Bits
Mushrooms (Allow 2 medium one per person)
2 cups dry bread crumbs
1/8 pound butter
Lawry's Seasoned Salt
1/2 pound bacon
Remove stems from mushrooms. Scrub the caps with a soft brush. Turn upside down and drain thoroughly between paper towels. With scissors or sharp knife, slice bacon into 1/2 inch strips. (Slice straight across the bacon as it comes from the package.) Cook until crisp. (Pieces will separate as they cook.) Drain on paper towels. Pour off bacon grease and store. Melt butter in pan. Add bread crumbs and brown. Add bacon to bread crumbs and work them together lightly with your fingers. Spoon the mixture into the mushrooms, and press into the caps. Sprinkle the tops with Lawry's Seasoned Salt. Broil until lightly browned.

Crab Tarts A La Bernice
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1 tablespoon horseradish
1 clove garlic, minced
1 can crabmeat (6 oz.)
1 box piecrust mix, or your favorite recipe
Parmesan Cheese
Mix the first eight ingredients and allow to stand for several hours. Make favorite pastry recipe or use one package of prepared mix. Roll as for pie crust; cut circles with small biscuit cutter. Mix crabmeat with the seasoned mayonnaise mixture, reserving one quarter of the mayonnaise. Place 1/2 teaspoon of crabmeat mixture in the center of each pastry round. Fold over to form half-circle. Press edges together and seal securely with tines of fork. Prick top once with fork. The tarts may be frozen or stored in icebox for several hours. Just before baking, brush with remaining mayonnaise. Sprinkle with paprika or Parmesan cheese. Bake in 450 degrees for 20 minutes. If frozen, longer baking is necessary. Serve hot.

Stuffed Eggs With Curry Seasoning and Chopped Peanuts
1 dozen hard-cooked eggs
1 1/4 cups mayonnaise or boiled dressing
Salt and pepper to taste
2 teaspoons curry powder
1/2 cup finely chopped peanuts
Remove shells from eggs. Cut in half lenghtwise. Mash the yolks with the remaining ingredients. Restuff eggs.

Other foods recommended to serve at the brunch are Quick carmel-nut rolls , toasted English muffins, French fried potato balls, Creamed Chicken for tiny butter biscuits, shortbread cookies, Danish pastry. Recipes for these items were not included.
I think the crab turnovers sound quite good but 1 tablespoon of horseradish seems like too much for 1 can of crabmeat. The sausage stroganoff is an interesting variation on sausage gravy. This would be a great book for anyone interested in having vintage theme parties.