Thursday, March 22, 2007

Hamburger stroganoff

First off, a note for Amy - I have no idea how this will translate using ground turkey and chicken broth. Give it a try sometime and let me know!

1 pound ground beef
1/2 large onion, chopped
1 tablespoon minced garlic
3 cups beef broth, stock, or reconstituted bullion (I like the Wyler's crystallized bullion instead of the cubes)
8 ounces sliced mushrooms
2 tablespoons dried parsley
salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons cold water
1 cup sour cream (regular or light - fat free doesn't work too well in this)
Hot cooked egg noodles

In a large skillet, brown beef with onions and garlic. Drain fat. Add beef broth, mushrooms, parsley, and salt and pepper. Cover. Bring to a boil; reduce heat and simmer 15 minutes.

Mix the cornstarch and cold water in a small dish. Stir into beef mixture; heat and stir until thickened. Stir in sour cream, mix well. Do not let it boil once the sour cream is in it - it will separate.

You can serve this on top of the noodles, but I like to mix it all together, cover, and let it sit over low heat for a few minutes to let the sauce soak into the noodles a bit.

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