• Pound O' Flesh - 11

    From Dave Drum@1:3634/12 to All on Mon Jan 23 16:32:00 2023
    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

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