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Hybrid Hamburger Stroganoff

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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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40 m servings 455 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 455 calories; 27.5 g fat; 13.7 g carbohydrates; 27.1 g protein; 104 mg cholesterol; 710 mg sodium. Full nutrition

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