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My review
Hybrid Hamburger Stroganoff
10
Mark Adams
"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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Ingredients
40 m servings 455Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3Most helpful
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11/26/2019
A big hit! Loved the red wine and the fact that it didn't involve a can of soup! The only change I made was I added a glob of Dijon mustard and some garlic powder. A definite keeper!
10/5/2018
I followed the recipe exactly and it was really good. Even my fussy hubby liked it.
5/17/2018
Made as written and this turned out good. I actually made another similar recipe on the same night. It used white wine instead of the red. I liked the other recipe a tab bit better but hubs like...