Hybrid Hamburger Stroganoff recipe

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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

  1. 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.

  2. 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.

  3. 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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