Name: Hybrid Hamburger Stroganoff recipe
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

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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

Nutrition Info

455.3 calories carbohydrate: 13.7 g cholesterol: 104.3 mg fat: 27.5 g fiber: 1.4 g protein: 27.1 g saturatedFat: 13.2 g servingSize: - sodium: 710.5 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

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