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Hybrid Hamburger Stroganoff

4

40 min

Hybrid Hamburger Stroganoff

Hybrid Hamburger Stroganoff Photo 1

Category

Beef Recipes

Time

40 min

Serving

4 persons

Calories

455

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
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

Hybrid Hamburger Stroganoff Photo 21
Hybrid Hamburger Stroganoff Photo 32
Hybrid Hamburger Stroganoff Photo 43
  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.
    Hybrid Hamburger Stroganoff Photo 2
  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.
    Hybrid Hamburger Stroganoff Photo 3
  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.
    Hybrid Hamburger Stroganoff Photo 4

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