Sister in Law was over to scrapbook today and watch the Seahawks win. I decided to go ahead and do one of my new recipes for the year. Hamburger Stroganoff.
I'm a stroganoff purist. I believe it should follow a certain recipe and that recipe is the one I made up for Jenn's Kick Ass Stroganoff. It's traditional.
This recipe was good, but not great. I prefer mine and I prefer stroganoff with strips of meat instead of burger.
Turns out I made this one before too. I was searching my blog for my Kick Ass recipe and I noticed this on was made in 2015.
Hamburger Stroganoff
Recipe from Myrecipes.com
- 8 ounces uncooked medium egg noodles
- 1 tsp olive oil
- 1 pound ground beef, extra lean
- 1 c prechopped onion
- 1 tsp bottled minced garlic
- 1 (8-ounce) package presliced cremini mushrooms
- 2 T all-purpose flour
- 1 c fat-free, less-sodium beef broth
- 1 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 3/4 c reduced-fat sour cream
- 1 T dry sherry
- 3 T chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
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