Hamburger stroganoff made from minced meat in a sour cream mushroom sauce, with onions, parsley and peppers, served over egg noodles.
Do you like beef stroganoff? Hamburger stroganoff is a great way to enjoy beef stroganoff without breaking the bank. We use minced meat instead of strips of beef fillet.
Clearly the main benefit of ground beef is budget, and when processed properly, it can taste wonderful too.
Chuck is notoriously tough as a steak (ask my dad, who tried to cook chuck steaks in his poor bachelor days), but one of the tastiest parts of the animal. Grinding the meat tenderizes it, but the flavor is still there.
Second, take your time properly brown the meat. In other words: don’t stir! Just let it cook over relatively high heat until well browned before stirring.
The browning gives you the flavor. Use the simmering of the onions and mushrooms to scrape off any browned bits and extinguish the pan to get the rest.
It is also important to salt during cooking. If you get to the end of this recipe and it’s boring, it’s because you didn’t salt it enough. Experiment with the spices if you like. A little ground nutmeg can give it a lift, as can tarragon.
Hamburg stroganoff
You can substitute 1 cup full-fat plain yogurt (room temperature) for the sour cream and lemon juice. Do not let cook.
ingredients
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butter
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1 lb bottom lining beef
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salt and pepper
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1 yellow onionchopped (about 1 cup)
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8th ounces cut Cremini mushrooms (can substitute sliced mushrooms)
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1/3 Cup Dry sherrydry white wine or water
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1/2 cup chopped Parselypacked loosly
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1 1/4 Cups full of fat sour creamroom temperature
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1 teaspoon lemon juice
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1/4 teaspoon paprika or more to taste
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8th ounces egg noodles
method
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Heat pasta water:
Place a large pot of salted water (1 teaspoon salt per quart of water) to heat for the pasta.
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Fry ground beef:
Heat a large skillet over medium-high heat. Melt 1 tsp butter in pan and toss around.
Work in batches to avoid overstuffing the meat (overstuffing will make it hard to brown), shred the ground beef and add to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning.
Once the meat is well browned on one side (a few minutes depending on how hot the pan is), use tongs or a fork or metal spatula to turn the meat over to the other side.
Once that side is also browned, remove from the pan with a slotted spoon and set aside.
Continue to brown the meat in batches, adding a teaspoon of butter to the pan if necessary, and salt the pan and meat until browned. Take the meat out of the pan. Pour off excess fat from the pan.
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Sweat onions:
Put the onions in the pan. If you’re working with very lean meat, you may not have any residual fat in the pan. If this is the case, consider adding a tablespoon of olive oil or butter to the pan.
Cook the onions, scraping off the blobs of meat, until tender, about 5 minutes. Remove the onions from the pan (add to the meat).
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Start cooking pasta:
Depending on the cooking time of your particular brand of pasta, this is probably a good time to add the noodles to the (should be now) boiling, salted water.
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Sauté mushrooms, add sherry:
While the pasta is cooking, add a tablespoon of butter to the pan and increase the heat to medium-high. Add the sliced mushrooms. Fry until nicely browned (about 4 minutes).
Add the sherry (or dry white wine or water) to the pan to deglaze the pan and scrape off any browned bits. Allow the sherry to reduce by at least half, then reduce the heat to low.
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Stir in sour cream, paprika, lemon juice, meat, onions, parsley:
Remove the pan from the stove. Mix in the sour cream and paprika until smooth. Return the pan to very low heat and do not let the sour cream boil (or it may curdle). You can always add a few tablespoons of water to the mixture to thin it out a bit.
Stir in the lemon juice and about 1/4-1/2 teaspoon salt (to taste).
Stir in meat and onions. Stir in chopped parsley. Add more salt, pepper and/or paprika to taste.
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Serve with pasta:
Keep the stroganoff on warm heat until the pasta is done cooking. When the pasta is done (al dente), drain it.
Serve the hamburger stroganoff on egg noodles.
| nutritional information (per serving) | |
|---|---|
| 590 | calories |
| 38g | Fat |
| 24g | carbohydrates |
| 37g | protein |
