Hamburger Stroganoff

I decided this was the perfect recipe for a cold, rainy day here in North Texas.  After huddling last night in the hallway as tornadoes battered parts of the region, comfort food was in order.  I realized I hadn't posted this recipe online before.  Luckily, I found a blurry recipe card in my old-fashioned index card file.

Now, full disclosure: This is NOT a gourmet version of  stroganoff.  The beef is ground, there are no vegetables involved, and the hardest tasks are opening a couple of cans.  What it IS is that wonderful nostalgic kind of food that those of us who grew up in the 1970's remember fondly.  (I will admit that I have increased the seasoning and tinkered with the healthfulness of the ingredients a bit.)

Try it and see what you think.

Hamburger Stroganoff
Serves 6-8.

1/4 cup unsalted butter (You could use olive oil, I guess, but I don't.)
1/2 cup minced onion
1 clove garlic, minced (I substitute 2 tablespoons garlic pepper to kick up the flavor.)
1 pound ground beef (I use a mix of lean ground beef and ground turkey.)
2 tablespoons flour
8 ounces sliced mushrooms  (The original calls for a can of "Broiled in Butter" mushrooms, but I don't think they are made anymore.  You can use fresh.  I split the difference and used a jar of Green Giant sliced mushrooms. Don't drain them.  If you use fresh, you might add 2 or 3 ounces of water. You want the liquid.)
1 can cream of mushroom soup (I know, I know.  But at least I use "Healthy Request.")
1 cup sour cream
Salt and pepper

Melt the butter in a large saute pan over medium-low heat.  Add the onion and a pinch of salt.  Cook for 3-4 minutes.  Add garlic (or garlic pepper) and continue to cook for 30 seconds.  Add the ground meat and cook until slightly browned, stirring occasionally to break meat up.

Add flour and mushrooms and cook for 5 minutes.

Add soup and cook for 10 minutes.

Taste and add salt, pepper and/or garlic pepper to taste.

Stir in the sour cream and heat through.  Taste once more and adjust seasonings if necessary.

Serve over rice (my preference) or buttered egg noodles.