Hamburger Recipes: Updated Hamburger Stroganoff
*This is a tangier and more complex take on the classic Americana recipe. The wine and vinegar reduction brings some natural sweetness and acidity to this traditionally very heavy (and fatty) dish that complements the sour cream. The generous amount of herbs gives it some added depth.
*A Chablis, Bourgogne Blanc or Viognier work best in this recipe. TVP or Faux ground beef work well if you want a veggie version of this- and they don’t need to be browned beforehand- simply add them to the pan after the mushrooms are nice and tender. We have Pot Pie Squares from The Little Barn of PA here in the store which work well to in place of regular egg noodles.
- 6 tbsp butter
- 1 lb hamburger
- 1 small yellow onion, chopped fine
- 1 clove garlic
- 1 tbsp dried porcini mushrooms
- 2-3 bay leaves
- ½ tsp each marjoram, paprika, savory, sage, thyme and freshly cracked black pepper (or to taste)
- 1 cup dry white wine
- 2 tbsp white wine vinegar
- 1 lb white, cremini or baby bella mushrooms, sliced thin
- 1 cup water or beef broth
- 1 tbsp all purpose white flour mixed with a little cold water
- ½ tsp sea salt (or to taste)
- 1 cup sour cream
- 1 tbsp finely chopped parsley
- Cooked egg noodles as needed
- Ground paprika, thinly sliced green onions or chives and additional freshly cracked black pepper to garnish
- Melt 1 tbsp of butter in a large pan over medium heat. Add the raw hamburger and sauté until nicely browned and no pink shows. Remove from pan and keep warm.
2. Add the remaining butter to the pan and melt over medium heat. Add the chopped onion and sauté until onion is soft and begins to caramelize. Crush garlic into pan and sauté until fragrant and beginning to turn golden- do not brown/burn the garlic- about 30 seconds.
3. Add the porcini mushrooms, herbs, spices, wine and vinegar and bring to a boil. Lower heat and let simmer, uncovered, until the liquid begins to condense a little- probably 10 minutes or so.
4. Add mushrooms and sauté until they start to give off their juices. Then stir in the water or broth, the flour mixture, a little salt and the ground beef and let simmer, uncovered, for a few minutes.
5. When the gravy begins to thicken remove from heat and stir in the sour cream and parsley.
6. Serve hot over egg noodles dusted with pepper and paprika and garnish with green onion or chives.