Easy Hamburger Stroganoff

Hamburger Stroganoff

I have always loved Hamburger Stroganoff since first introduced to it when I served one year in Kentucky as volunteer through our church’s service program. The head cook of our household made it with noodles. Later I was introduced to this dish served with rice, which my husband prefers to noodles. So rice it is at our house. I usually use a sauce mix but the packets are consistently hard to find for the last two years in my local Food Lion.

Beef stroganoff is the classic version of meat for this dish, but hamburger is cheaper (normally) and easier/faster to cook. In my opinion, it’s just as savory. I found this “Betty Crocker” recipe online and adapted it to comply with the contents of my pantry. I also have Betty Crocker’s Cookbook as my go to (and now old fashioned) book of cookery on my shelves. What’s your standard?

Recipe:

2 tablespoons butter
1 box (approximately 8 oz) fresh mushrooms (slice)
1/4 cup chopped onions (more if desired)
2 cloves garlic, finely chopped
1 lb lean (at least 80 percent) ground beef
1 1/2 cups beef-flavored broth
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup sour cream
¼ cup milk

Directions:

In large skillet, melt butter over medium heat. Cook sliced mushrooms, chopped onions and garlic in butter for 5-7 minutes, until tender. Stir occasionally. Remove from skillet and set aside.

Turn up heat to medium high and using the same skillet, cook the hamburger 5-8 minutes until just brown (no red). Drain off grease. Stir in one cup of the beef broth, Worcestershire sauce, salt, pepper. Bring to boil. Beat flour and remaining ½ cup of beef broth with whisk until smooth-ish; stir that into your beef mixture. Add mushrooms, onions and garlic; heat to boiling, stirring constantly for about 1 minute, until mixture thickens, and flour clumps are gone. Take off of heat and add sour cream and milk.

Serve with rice or noodles as desired; parsley garnish is a nice touch.

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