Do you like beef stroganoff? Hamburger stroganoff is a great way to enjoy beef stroganoff but without breaking the bank. Instead of using strips of top sirloin, we use ground beef.
The main advantage of ground beef is clearly budget, and if worked properly you can also have wonderful flavor.
First, get ground chuck. Chuck is the shoulder cut of beef, the shoulder muscles being well worked from the grazing action of the steer. More muscle action equals more flavor, and a tougher cut of meat.
Chuck is notoriously tough as a steak (ask my father who used to try to cook chuck steaks in his poor bachelor days), but one of the most flavorful parts of the animal. Grinding the meat tenderizes it, but the flavor is still there.
Second, take the time to properly brown the meat. In other words, don’t stir it! Just let it cook, on relatively high heat, until well browned, before giving it a stir. The browning is what gives you the flavor. Use the cooking of the onions and mushrooms to scrape up any of the browned bits, and deglaze the pan to get the rest.
It’s also important to salt while you cook. If you get to the end of this recipe and it’s dull, it’s because you haven’t salted it enough. Experiment with the spices if you want. A little ground nutmeg can give it a lift, as well as tarragon.
Hamburger Stroganoff Recipe
You can substitute the sour cream and lemon juice for a cup of full-fat plain yogurt (room temperature). Do not allow to boil.
Ingredients
- Butter
- 1 lb ground chuck
- Salt and pepper
- 1 yellow onion, chopped (about 1 cup)
- 8 ounces sliced cremini mushrooms (can substitute button mushrooms), sliced
- 1/3 cup of dry sherry, dry white wine, or water
- 1/2 cup chopped parsley, loosely packed
- 1 1/4 cups full fat sour cream (room temperature)
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika or more to taste
- 8 ounces egg noodles
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