Steps to Prepare Kaluga Hybrid Reserve

Hybrid Hamburger Stroganoff

The kaluga hybrid has a stunning, large, firm roe.

Recipe Summary Hybrid Hamburger Stroganoff

I created this hamburger stroganoff as an amalgamation of about a half-dozen stroganoff recipes. Really hits the spot on a cold day, served over egg noodles with peas and carrots.

Ingredients | Kaluga Hybrid Reserve

1 pound lean ground beef

1 (8 ounce) package sliced white mushrooms

1 onion, chopped

2 cloves garlic, minced

1 teaspoon vegetable oil

1 cup red wine

1 cup beef stock

1 cup sour cream

2 tablespoons cornstarch

1 teaspoon ground black pepper

1 teaspoon salt, or more to taste

Directions

Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.

Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.

Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.

Info | Kaluga Hybrid Reserve

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Hybrid Hamburger Stroganoff

Main Dish Recipes, Beef, Beef Stroganoff Recipes,