This weekend I celebrated the ability to cook with mushrooms (my boyfriend was not around for dinner, mushroom hater!) and thought there no better way than to whip up some hamburger stroganoff. Everyone has a different way of going about it so I thought I would take the NY approach instead of my mother's. The recipe is simple enough and turned out a tasty, creamy, sensation.
I diced up half of a sweet onion and softened it in a large pan with some olive oil. I drenched about a pound of lean ground sirloin with worcestershire sauce, sea salt, and cracked pepper and added it to the pan to brown. I also added a package of fresh sliced mushrooms at this point. Once I was satisfied with the doneness (that's not a word) of the meat, I mixed in a can of cream of mushroom soup along with an 8oz package of cream cheese diced up.I cooked it on low and covered for about 20 minutes... mind you, you have to stir it every 5 minutes or so. Put that over some egg noodles and yum yum.
It may have been a bit too rich and creamy for my taste but delicious nonetheless. I think next weekend we will attempt a stroganoff with wine and no cream of mushroom... keep tuned.
