Subj : Pound O' Flesh - 11
To   : All
From : Dave Drum
Date : Mon Jan 23 2023 16:33:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fried Squirrel: "Chicken of the Trees"
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