MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hamburger Stroganov
Categories: Beef, Pasta, Mushrooms, Dairy, Wine
Yield: 4 servings

Butter
1 lb Ground chuck beef
Salt & pepper
1 Yellow onion, chopped
8 oz Sliced cremini mushrooms
1/3 c Dry wine or water
1/2 c Chopped parsley; loose
- packed
1 1/4 c Full fat sour cream; room
- temp
1 ts Lemon juice
1/4 ts Paprika; more to taste
8 oz Egg noodles

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

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

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. 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 couple
minutes, depending on how hot the pan), use tongs or a
fork or a metal spatula to flip to the other side.

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

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.
Remove meat from pan. Drain excess fat from pan.

SAUTE THE ONIONS: 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.

Cook the onions, scraping up the meat drippings, until
soft, about 5 minutes. Remove onions from the pan (add
to the meat).

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.

SAUTÉ MUSHROOMS, ADD SHERRY: While the pasta is cooking,
add a tablespoon of butter to the pan, increase the heat
to medium high. Add the sliced mushrooms. Sauté until
nicely browned (about 4 minutes).

Add the sherry (or dry white wine or water) to the pan
to deglaze the pan, scraping up any browned bits. Let
the sherry reduce by at least a half, then lower the
heat to low.

STIR IN SOUR CREAM, PAPRIKA, LEMON JUICE, MEAT, ONIONS,
PARSLEY: Remove the pan from the heat. 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.

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

Stir in the meat and onions. Stir in the chopped
parsley. Add more salt, pepper, and/or paprika to taste.

SERVE WITH NOODLES: Keep the stroganoff on warm heat
until the noodles are done cooking. When the noodles are
ready (al dente) drain.

Serve the hamburger stroganoff on top of egg noodles.

By: Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Fried Squirrel: "Chicken of the Trees"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)