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| Hybrid Hamburger Stroganoff |
"I created this hamburger stroganoff as an amalgamation of about a half-dozen stroganoff recipes. Really hits the spot on a cold day, served over egg noodles with peas and carrots."
Ingredients :
- 1 pound lean ground beef
- 1 (8 ounce) package sliced white mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon vegetable oil
- 8 fluid ounces red wine
- 1 cup beef stock
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or more to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 40M |
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- Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.
- Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.
- Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.
Notes :
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