Hamburger Stroganoff

Name: Hamburger Stroganoff
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 serving Butter; 454 grams ground chuck beef; 1 serving Salt and pepper; 237 milliliters yellow onion, chopped (about; 227 grams sliced cremini mushrooms (can substitute button mushrooms), sliced; 79 milliliters dry sherry, dry white wine, or water; 118 milliliters chopped parsley, loosely packed; 296 milliliters full fat sour cream (room temperature); 1 teaspoon lemon juice; 0 teaspoons paprika or more to taste; 227 grams egg noodles

The recipe Hamburger Stroganoff could satisfy your American craving in roughly 35 minutes. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 609 calories, 32g of protein, and 29g of fat. This recipe serves 4. It works well as a budget friendly main course. A mixture of butter, parsley, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat pasta water: Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.

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Water

Pasta

Salt

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Pot

Brown the ground beef:

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Ground Beef

Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around.

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Butter

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Frying Pan

Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.

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Ground Beef

Meat

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Frying Pan

Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning.

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Meat

Salt

Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side.

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Meat

Equipment you will use

Spatula

Tongs

Frying Pan

Once that side is browned as well, use a slotted spoon to remove from the pan and set aside.

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Slotted Spoon

Frying Pan

Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned.

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Butter

Meat

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Frying Pan

Remove meat from pan.

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Meat

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Frying Pan

Drain excess fat from pan.

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Frying Pan

Sauté the onions:

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Onion

Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.

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Olive Oil

Butter

Onion

Meat

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Frying Pan

Cook the onions, scraping up the meat drippings, until soft, about 5 minutes.

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Onion

Meat

Remove onions from the pan (add to the meat).

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Onion

Meat

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Frying Pan

Start cooking pasta: Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.

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Pasta

Water

Sauté mushrooms, add sherry: While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high.

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Mushrooms

Butter

Sherry

Pasta

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Frying Pan

Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).

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Mushrooms

Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits.

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Dry White Wine

Sherry

Water

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Frying Pan

Let the sherry reduce by at least a half, then lower the heat to low.

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Sherry

Stir in sour cream, paprika, lemon juice, meat, onions, parsley:

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Lemon Juice

Sour Cream

Paprika

Parsley

Onion

Meat

Remove the pan from the heat.

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Frying Pan

Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time.

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Sour Cream

Paprika

Water

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Frying Pan

Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste).

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Lemon Juice

Salt

Stir in the meat and onions. Stir in the chopped parsley.

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