RECIPE: Beef Up My Stroganoff

This recipe is altered quite a bit from a Southern Living recipe book given to us in the early years of our marriage. When we first made this we were broke and could only afford, we still make it with hamburger. Fresh mushrooms are a must and the consomme, sherry and lemon give it exceptional flavor. Once we were able to afford sirloin, we preferred it with ground meat. We also double the recipe since we all love it and fight over whatever might be left over! 

Classic Beef Stroganoff from Hamburger (or as we call it Stroganoff)

1/2 lb fresh mushrooms

1/4 cup chopped onion (chop finely and the kids will never know they are in there!)

1 garlic clove, minced

3 tablespoons butter (use the real thing not fake stuff)

2 tablespoons flour (can sub corn starch)

1 cup homemade beef broth

3 tablespoons dry sherry

1 tablespoon fresh lemon juice

1/4 teaspoon fresh ground pepper (It does make a difference! Once you try freshly ground, you will never go back!)

8 oz sour cream

Heat butter in large skillet over medium-high heat. Saute onion and garlic until browned, stirring frequently. Add hamburger and cook thoroughly.

Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.

Gently stir in sour cream; cook until heated thoroughly (do not boil.) Serve over warm fat ribbon pasta (like No-Yolks) and garnish with parsley. Enjoy!