-
-
My review
Hybrid Hamburger Stroganoff
9
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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 455Original recipe yields 4 servings
- Adjust
- US
- Metric
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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
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...