Hamburger Stroganoff

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                            FOOD FUNNY
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Rosemary Zwick sure knows how to give the ol' Worldwide Recipes Groan-O-Meter a workout:

A well-known chef bought several cases of carp. Endeavoring to create a
new signature dish, he tried combining herbs and spices with shortening
but found that the cooking time had to be exact. So when the chef
received a phone call during the dinner hour, he had to cut it short,
explaining, "I left my carp in saffron Crisco."

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                             TODAY'S RECIPE
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Although a hamburger is a sandwich made with a ground beef patty (as
everyone within sight of those famous golden arches is well aware), the
term "hamburger" has become synonymous with ground beef in the United
States. American cooks have dreamed up innumerable concoctions
containing this ubiquitous ingredient, and here is one that was especially popular in the '50s and '60s.

Hamburger Stroganoff

2 Tbs (30 ml) butter
2 lbs (900 g) lean ground chuck or round
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 medium onion, chopped
1 green bell pepper (capsicum), seeded and chopped
10-15 medium mushrooms, thinly sliced
2 ribs celery, chopped
1-2 cups (250 - 500 ml) canned tomatoes, chopped
1 cup (250 ml) sour cream
Noodles or mashed potatoes

Melt the butter in a skillet over moderate heat and add the ground beef,
garlic, salt, and pepper. Brown the meat, breaking it up into small
pieces. Add the onion, bell pepper, mushrooms, and celery, and cook 5
minutes, stirring occasionally. Stir in the tomatoes and simmer covered
over low heat for 20 minutes. Remove from the heat and stir in the sour
cream immediately before serving. Serve with noodles or mashed potatoes.
Serves 4 to 6.
Received on Thu Aug 20 18:41:24 2009