Since I seem to be on a roll with recipes, I’ll offer another from my trousseau cookbook. Although there is no dearth of recipes for “Hamburger Stroganoff” or “Ground Beef Stroganoff” online, none is exactly like this (most call for less butter), so I offer it as a richer alternative. Makes four servings.
¼ cup (half stick) butter
½ cup minced onion
1 clove garlic
1 lb. ground beef
2 tablespoons flour
Pepper and paprika
1 (4-ounce) can mushroom stems and pieces, drained
1 (10½-ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
Sauté onion and garlic in butter till golden. Add ground beef and brown well. Stir in flour. Add remaining ingredients except sour cream and simmer 10 minutes. Stir in sour cream and serve over rice or buttered noodles.
The original recipe calls for 2 teaspoons of salt, but, unless you’ve bought low-sodium soup, this will make the dish too salty. Pepper and paprika are of course “to taste,” but since I’m hopeless at cooking by tasting, I just add a generous dash of each. My husband and I usually have this over rice and actually prefer it to Beef Stroganoff. Steamed broccoli makes a good side.