Mom's Shortcut Beef Stroganoff

Beef stroganoff is one of my mom’s go-to recipes. I actually found the Xeroxed (ha) cookbook copy of hers in my recipe binder and had it sitting out when she came by one day. Turns out, her go-to method has changed, but I loved hearing her talk through all the variations of this dish she’s made depending on what she has on-hand.

Though typically made with tenderloin, I was craving this comfort food and wanted to make it without going to the store, so I decided to use ground beef I had in the freezer. If you want the “real” thing, just sub tenderloin. Serve over egg noodles, rice, quinoa, or with crusty bread.

SHORTCUT BEEF STROGRANOFF

INGREDIENTS:
~6 tablespoons butter
½ an onion, diced
1 lb ground beef
½ lb sliced mushrooms
Salt (to taste)
Pepper (to taste)
Dash of nutmeg
1 cup sour cream (room temperature)
~1 cup chicken/beef/veg stock

INSTRUCTIONS:
Melt half of the butter in a large skillet over medium heat (I use my cast iron skillet). Add the onion and cook until translucent. Add the ground beef and brown completely (you may want to bump it up to medium-high, depending on your stove). Remove beef and onions and set aside. Add the remaining butter to the skillet, add mushrooms, and season with salt, pepper, and nutmeg. Cook for about 3 minutes. Reduce heat to medium-low and add the sour cream, stirring to coat the mushrooms. Add the beef and onions back to the pan and stir. Use the stock to thin the sauce to your liking.