Hybrid Hamburger Stroganoff

I created this hamburger stroganoff as an amalgamation of about a half-dozen stroganoff recipes. Really hits the spot on a cold day, served over egg noodles with peas and carrots.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 455 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 teaspoon vegetable oil
• 1 pound lean ground beef
• 1 onion, chopped
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef stock
• 1 teaspoon salt, or more to taste
• 1 (8 ounce) package sliced white mushrooms

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.

Step 2

Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.

Step 3

Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.