Hybrid Hamburger Stroganoff
I've tried several variations of this and we refer to it as simply beef.
Recipe Summary 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 | Beef Stroganoff Russian Food1 pound lean ground beef1 (8 ounce) package sliced white mushrooms1 onion, chopped2 cloves garlic, minced1 teaspoon vegetable oil1 cup red wine1 cup beef stock1 cup sour cream2 tablespoons cornstarch1 teaspoon ground black pepper1 teaspoon salt, or more to tasteDirectionsHeat 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.Info | Beef Stroganoff Russian Foodprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Hybrid Hamburger StroganoffMain Dish Recipes, Beef, Beef Stroganoff Recipes,
