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
- lean ground beef: 1 pound
- white mushrooms: 1 pack (8 ounce pack, sliced)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- vegetable oil: 1 tsp
- red wine: 1 cup
- beef stock: 1 cup
- sour cream: 1 cup
- cornstarch: 2 Tbsp
- ground black pepper: 1 tsp
- salt: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
