Mock Stroganoff (Ground Beef Stroganoff)

Deliciously easy dinner, wonderful for weeknights. Serve over egg noodles or rice.
5 tablespoons butter, divided use
1 onion, finely chopped
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds ground beef
2 tablespoons sherry (or white wine)
1/2 cup beef stock
Salt and freshly ground pepper
Pinch ground nutmeg
1 cup sour cream
Chopped parsley, for garnish
Cooked egg noodles or rice for serving
1 In a large skillet over medium-high heat, melt 4 tablespoons butter. Saute onions until slightly tender, then add mushrooms. Saute until beginning to brown, then add garlic. Cook for 2 minutes more, then using a slotted spoon, remove from pan.

2 Melt remaining butter. When foaming, add beef and cook, about 5 minutes, breaking it up with a wooden spoon. Add sherry and stock and cook 3-5 minutes, until reduced and no odor of alcohol remains.

3 In a small bowl, whisk sour cream with a bit of the juice from the pan (this prevents curdling).

4 Add vegetables back to pan, season with salt and pepper and a little nutmeg. Add sour cream, bring to almost boiling. Remove from heat and test for seasoning.

5 Garnish with parsley and serve.

servings  use metric
original recipe yield: 6 servings

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