Hamburger Stroganoff

Hamburger Stroganoff

 

Kids love this stick-to-your-ribs dish.  In my freezer, I keep a pound of hamburger cooked and frozen, and thaw it the night before I need it.  That saves me about 15-20 minutes in preparation.  On those first crisp fall evenings, this is the easy dish I serve with a toasted baguette.

 

1 pound hamburger

1/2 cup chopped onion

1 garlic clove, minced

2 cups sliced mushrooms

1 – 14 ounces can beef broth

Juice of ½ lemon

1 cup sour cream

1 ½ cups pasta, cooked (penne, rotini, shell)

Salt & pepper

 

 

In a large skillet, brown the beef.  Add the onion and cook until tender, add the garlic.  Drain if necessary.  Stir in the mushrooms and cook until tender.  Stir in the broth and lemon juice and bring to a boil. Reduce the heat, cover the skillet and simmer for 5 minutes.  Stir in the cooked pasta, then stir in the sour cream and mix together thoroughly. Salt and pepper to taste.  Serves 6