Hamburger Stroganoff Skillet With Zing

The touch of cumin and chili powder add a little zing to this skillet standard. My family aren't big gravy fans so this is drier than you might expect. Feel free to double the amount of beef stock and cornstarch to make more sauce if your family likes it better that way. If its summertime you could sneak in some of that surplus zucchini from the garden and it would be delicious that way.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  lbs  extra lean ground beef (or mixed) or 2  lbs ground beef (or mixed) or 2  lbs ground turkey (or mixed)
•  canola oil
• 2  large onions
• 4  ounces  canned mushrooms, drained
• 1  cup  beef stock (if you have no homemade stock I suggest Tones Soup base rather than bullion)
• 1  tablespoon sherry wine
• 1  pinch celery seed
• 1  pinch cumin
• 1⁄2 teaspoon chili powder
• 1  dash garlic
• 1⁄4 cup cold water
• 1  tablespoon cornstarch
• 1⁄2 cup sour cream (more or less to taste)
• 1  lb  egg noodles, cooked
•  salt and pepper

Directions

1. Brown the ground beef in a little canola oil in a large, deep skillet. I prefer my cast-iron chicken fryer.
2. Quarter and slice the onions. Add to the skillet and sauté until they begin to brown.
3. Add the mushrooms, beef stock, sherry, celery seed, cumin, chili powder, and garlic. Simmer until onions are soft.
4. Whisk cornstarch into the cold water and add to the skillet. Stir until thickened.
5. Remove from heat and stir in the sour cream.
6. Serve over noodles.