Hybrid Hamburger Stroganoff

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Recipe by: 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."

Directions

Prep
20 m
Cook
20 m
Ready In
40 m

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.