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Hamburger Stroganoff

Traditionally made from the choicest cut of beef – the tenderloin – fresh mushrooms and sour cream, this opulent dish was whipped together on short notice and named for the 19th-century Russian diplomat to whom it was first served: Count Paul Stroganoff.

The following Stroganoff recipe, made with ground beef, can be ready for the table in around 30 minutes – sooner, if the meatballs are mixed and shaped in advance.

This savory main dish appeals to diners of all ages. If there's no time to make meatballs, the ground beef can simply be crumbled directly into a hot frying pan, lightly browned, and drained of fat before the other ingredients are added.

Accompany the Stroganoff with egg noodles tossed with butter and caraway seeds, and fresh green beans.

Hamburger Stroganoff

4 servings

• 1 pound lean ground beef
• 1/3 cup minced onion
• 1 stalk celery, minced
• 1/2 cup finely chopped fresh mushrooms
• 3 cloves garlic, minced
• 2 to 3 tablespoons minced parsley
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon dry sherry (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter or olive oil
• 1/2 pound (about 20 medium) button mushrooms, trimmed, cleaned and sliced
• 1 pint (2 cups) sour cream or 1 cup each plain yogurt and sour cream
• Chopped cilantro, for garnish

Lightly mix together the beef, 1/4 cup of the minced onion, the celery, chopped mushrooms, two-thirds of the garlic, the parsley, Worcestershire sauce, sherry (if used), and salt and pepper. Handling the meat lightly, shape into 1-inch-diameter balls.

In a large frying pan over medium-high heat, saute meatballs until evenly browned on all sides (approximately 5 minutes). Drain off fat.

Add the butter, sliced mushrooms, remaining onion and remaining garlic; saute the mixture 5 minutes more, stirring frequently.

Stir in the sour cream, reduce the heat to low, and simmer until the sauce is heated through (4 or 5 minutes). Garnish with cilantro before serving.

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