Hamburger Stroganoff

Charlene prepared this recipe with extra-lean ground beef instead of sirloin strips which makes this comforting dish a bit more affordable and a bit lower in fat. When choosing recipes for the Seniors Cooking Club, Charlene always look out for low fat, low sodium, low sugar and low budget recipes. In fact, we should all adopt such healthy factors.

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Stroganoff is usually served over noodles but it is also delicious served over rice, or on toast for a simple dinner.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound extra-lean ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1/4 cup sherry, optional
  • 1 cup low-sodium chicken or beef broth
  • 1 teaspoon paprika
  • pinch of nutmeg
  • 1/4 teaspoon ground pepper
  • 1 teaspoon Worcestershire sauce (we substituted with soy sauce)
  • 1/2 cup low-fat sour cream (or full fat plain yogurt)

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Frances and Helmut paired up to make this comforting Hamburger Stroganoff.

Prep time: 20 mins; Cook time: 35 to 40 minutes; Serves 4 to 6.

Instructions

Hamburger-Stroganoff-7-300x200Cook the noodles in salted boiling water for 8 to 10 minutes. We cooked it a bit longer as the seniors prefer softer noodles. Drain and set aside. You can start boiling the water at the last 15to 20 minutes of the cooking time of the stroganoff sauce.
Hamburger-Stroganoff-2-300x200Heat vegetable oil in a large saucepan over high heat. Brown the ground beef in two batches, trying not to move it too much; let it get quite brown on both sides before breaking them up and cook on lower heat until the beef is no longer pink inside. This will give the stroganoff extra flavour. Remove meat from saucepan and set aside.
Hamburger-Stroganoff-3-300x200In the same pot, add onions, garlic, mushrooms, and salt. Cook over medium heat for 10 minutes, scrapping the bottom of the pan often, until vegetables are completely tender.
Hamburger-Stroganoff-4-300x200Add 2 tablespoons of flour, and cook for 2 minutes, then add sherry (if using) and broth.
Hamburger-Stroganoff-6-300x200Return the beef and any juices back to the pot, bring to a simmer.
Hamburger-Stroganoff-5-300x200Season with paprika, nutmeg and pepper. Simmer for 3 to 4 minutes, or until broth thickens.Stir in sour cream. Just heat through and do not bring back to boil to prevent sour cream from curdling.

Serve over hot egg noodles.

If you plan to freeze some for future meal, freeze portions as needed before the addition of sour cream as sour cream does not freeze well. Simply thaw and reheat the frozen portion and add the sour cream before serving.

Frances and Helmut, thank you for making this leaner and healthier Hamburger Stroganoff.

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  1. Another step you can take to make hamburger stroganoff leaner is to brown the ground beef first, then rinse it in a colander with hot water. It doesn’t change the flavor. Seems weird when you do it, but the hot water will reduce the fat content of the pan fried ground meat.

    If you add Tarragon and Chervil to the meat instead of Paprika (a teaspoon of each if you are using dried herbs), you will have German Met Sosse or Meat Sauce. It is really tasty. Germans don’t eat rice much so serve it over noodles. There are some pretty good versions of whole wheat noodles nowadays if you want to squeak in some fiber. I also chop up kale and add it to stroganoff.

    Any more international recipes coming up? I miss them!

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