There is something to be said for old school recipes. I own a copy of the 1967 Betty Crocker cook book and I love it for the old school recipes I can find in it. One of my favorites was their recipe for hamburger stroganoff, a simpler version of the more elegant beef stroganoff. Of course, their version calls for the ever popular cream of mushroom soup as an ingredient. I decided to see if I could find a version that didn’t use condensed soup. The one I found was fairly complicated and didn’t have much flavor to us. It took some tweaking and experimenting, but I came up with a version that is both easier to make and packs more flavor in every bite.
Carla’s Slightly Fancy but Easy Take on Hamburger Stroganoff
1 pound of ground beef (leanest you can find)
1 medium onion, diced
Salt and pepper
8 ounces of button mushrooms, sliced (fresh work better than canned)
1/2 cup of dry white wine or vermouth
1 tablespoon of dried parsley
1 tablespoon of paprika
16 ounces of sour cream (light works fine)
8 ounces of egg noodles
1. Start heating a large pot of salted water for the egg noodles.
2. Put the ground beef and onion in a large non-stick skillet on medium-high. Salt and pepper well.
3. When the meat is cooked and the onions are translucent, add the mushrooms, white wine, dried parsley and paprika to the ground beef mixture. Mix thoroughly. Lower the heat to medium.
4. Add the egg noodles to the boiling water now. Cook according to package directions (usually seven to eight minutes) and then drain the noodles. Be sure to rinse them so they don’t stick. Return to pot to keep warm.
5. Remove the skillet from heat and slowly work in the sour cream into the mixture in the skillet. When completely incorporated, return to the heat on low to heat through.
Serve either by placing the noodles on a plate and then the ground beef mixture or mix both parts together in the pot you cooked the noodles. It tastes just as good either way.