Hybrid Hamburger Stroganoff


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

  • 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.

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