Description
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
- 1 cup 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
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4