Do you like beef stroganoff?
Hamburger stroganoff is a great way to enjoybeef stroganoffbut without breaking the bank.
Instead of using strips of top sirloin, we use ground beef.
Elise Bauer
First, get ground chuck.
More muscle action equals more flavor, and a tougher cut of meat.
Grinding the meat tenderizes it, but the flavor is still there.
Elise Bauer
Second, take the time to properlybrownthe meat.
In other words, don’t stir it!
Just let it cook, on relatively high heat, until well browned, before giving it a stir.
Elise Bauer
The browning is what gives you the flavor.
It’s also important to salt while you cook.
Experiment with the spices if you want.
Elise Bauer
A little ground nutmeg can give it a lift, as well as tarragon.
Do not allow to boil.
Heat a large saute pan on medium high heat.
Elise Bauer
Melt 1 teaspoon butter in the pan and swirl it around.
Sprinkle the meat with salt.
Do not stir the meat, as stirring will prevent browning.
Elise Bauer
Remove meat from pan.
Drain excess fat from pan.
Add the onions to the pan.
Elise Bauer
If you are working with very lean meat, you may not have any residual fat in the pan.
Cook the onions, scraping up the meat drippings, until soft, about 5 minutes.
Remove onions from the pan (add to the meat).
Add the sliced mushrooms.
Saute until nicely browned (about 4 minutes).
Let the sherry reduce by at least a half, then lower the heat to low.
Remove the pan from the heat.
Mix in the sour cream and paprika until smooth.
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.
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.
