Stroganoff is an old Russian stand-by usually made with beef or turkey. Here’s a modern version made with hamburger meat.
The mixture of mushrooms, tomato paste, mustard and a dash of Worcestershire sauce gives the stroganoff sauce a tangy blend of flavors and a thick texture.
HELPFUL HINT:
- Any type of sliced mushrooms can be used.
Burger Stroganoff
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons olive oil, divided use
3/4 pound 95 percent lean ground beef
1 cup fresh diced onion
1 cup diced green bell pepper
1/2 pound sliced button mushrooms, (about 3 cups)
3/4 cup fat-free, unsalted chicken broth
2 tablespoons no-salt-added tomato paste
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons reduced-fat sour cream, divided use
Freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat one teaspoon of oil in a nonstick skillet over medium-high heat. Add the ground beef and break it up into small pieces with the sides of a cooking spoon, about 3 minutes. Transfer to a plate. Add the second teaspoon of oil to the skillet along with the onion and green bell pepper. Saute 2 minutes. Add mushrooms and continue to saute for 3 minutes more. Add broth, tomato paste, mustard and Worcestershire sauce. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Return the ground beef to the skillet and add 1 tablespoon sour cream and black pepper to taste. Mix thoroughly. Divide in half and serve over the egg noodles. Sprinkle with chopped parsley. Place 1 tablespoon sour cream on top of the stroganoff on each plate.
