Homestyle Hamburger Stroganoff

Over rice. Over egg noodles. It even works very well on top of warm, buttermilk biscuits.

Beef stroganoff is a delightful, hearty dish that just feels warm inside. Sometimes, the comfort in comfort food needs a bigger hug. By replacing the sirloin steak with ground beef, it evokes feelings of home. No, I can’t explain it. I just eat it.

METHOD

1.       Melt the butter in a large skillet over medium heat. Add garlic and onion and saute for about 5 minutes or until onion is softened.

2.       Add ground beef and cook until just turning brown.

3.       Stir in flour, milk, chicken broth, onion powder, garlic powder, salt and pepper. Reduce heat to medium low and let that simmer for about 5 minutes.

4.       Add the sliced mushrooms and cook for another 5 minutes. Do not let the sauce get to a boil. You want to maintain a simmer.

5.       Stir in sour cream and heat through.

6.       Serve over prepared rice or egg noodles.

7.       Enjoy.

SOFTWARE

·         4 T. butter

·         1 T. garlic, minced

·         1/2 small yellow onion, diced

·         1 # ground beef (90/10)

·         6 T. flour

·         1/2 cup milk

·         1 cup chicken broth

·         1/4 teaspoon onion powder

·         1/4 teaspoon garlic powder

·         1/4 teaspoon cayenne

·         Salt and pepper to taste

·         4 oz. sliced white mushrooms

·         1 c. sour cream

·         Prepared rice or egg noodles

VARIANTS

I’m not going to shame anyone who wants to use the steak. Just make your strips small and cut against the grain. Also, there are recipes out there that use cream of mushroom soup. Sure, if that’s your thing. I prefer to dodge the extra sodium and create my own sauce.