October 15, 2010
Posted by on
Glenda had oral surgery today so I wanted to make something soft, mild, and easy to eat yet satisfying. Hamburger stroganoff fit the bill! I used freshly ground sirloin tip, really round, for a lean but delicious stew. And since Glenda is allergic to wheat I served it over mashed potatoes instead of the more traditional noodles.
1 pound ground round
1 Tbsp. olive or Canola oil
1 onion, quartered lengthwise and sliced crosswise
2 ounces mushrooms, sliced (more would be better but this is what I had on hand)
4 cloves garlic, crushed, more or less to taste
1 cup beef stock
1 cup frozen peas
½ cup or so sour cream (I use low fat regular or non-fat will work just as well)
Salt and pepper
Brown the meat in a large skillet over medium-high heat. Remove to a strainer over a bowl and wipe the fat from the pan. Reduce heat to medium, add the oil, and sauté the onion until softened, about 5 minutes. Add the mushroom and garlic. Continue to sauté for another couple minutes until the mushrooms start to give up their moisture. Return the beef to the pan, add the beef stock, cover, and simmer for 10 to 15 minutes. Add the peas, recover, and cook for another 10 minutes or until the peas are done. Stir in the sour cream and season with salt and pepper. If the sour cream breaks, as sometimes happens, turn the heat up to medium-high and cook, stirring, until the excess water boils off.