Angie's Hamburger Stroganoff

Photo: Angie Zafereo

Ingredients

2 tablespoons olive or canola oil

3 tablespoons garlic

1 pound ground beef, any variety

1 1/2 teaspoons kosher or sea salt

1/4 teaspoon teaspoon plus ⅛ black pepper

1 pound button mushrooms, thinly sliced

1/2 cup dry sherry

1 onion or leek, chopped

1/4 cup low-sodium chicken broth

cup sour cream

2 cups cooked wild grain rice or egg noodles

1/2 cup fresh flat-leaf parsley, roughly chopped

Preparation

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the hamburger with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.

Cook hamburger until browned on all sides, about 3 minutes. Transfer to a plate.

Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the beef and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.

Spoon the beef and mushroom sauce over the rice and sprinkle with the parsley.

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About

This is a recipe that I created for hamburger stroganoff. You can use steak, chicken, or any other kind of meat for the ground beef in this recipe. If you don't have sherry, you can use any wine of your choice.