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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