What’s for Dinner: Hamburger Stroganoff

Hamburger stroganoff is a comfort-food classic for me, something that’s un-fancy, very yummy, and easy to make. Some nights – ok, maybe most nights – I don’t want to make a fancy filet au poivre with gorgonzola mashed potatoes and green beans almondine. Actually, now I do want to make that, so I’ll have to add that to my to-do list.

Back to the program!

Hamburger Stroganoff

1 lb lean ground beef
1 small onion, diced
1 package mushrooms, sliced
8oz of medium-wide egg noodles, cooked and drained
1 cup beef gravy made from a powdered mix (I have a “Roast Beef” gravy mix from Canada (Berthelet brand) and I’ve never tried with any of the kinds available here, but that stuff is AWESOME and you all need to import some.)
1/2 tsp freshly grated nutmeg (or more, to taste)
1/2 cup sour cream

Using a deep skillet or frying pan, fry the mushrooms in butter until they’re brown and soft, and set them aside. Saute the onions until they’re soft, then add them to the mushrooms. Brown the ground beef, draining off any fat if necessary. Add cooked and drained egg noodles to the pan, and then add the prepared beef gravy and bring to a boil and let it simmer for 5 minutes to thicken slightly. Grate nutmeg into the mixture and stir. This really is best with fresh nutmeg – the taste is very different compared to the ground stuff in the jar. When you’re ready to serve dinner, stir in the sour cream.

I personally love adding canned peas to this. Don’t ask.

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