Hamburg Stroganov

Hamburg Stroganov

A ground beef version of the classic dish, this is good served over noodles, rice, or toast. Enjoy with a tossed green salad or vegetables. You may used regular or medium ground beef if you drain off the fat after cooking it with the onions, before adding the remaining ingredients. The recipe is published on page 38 of One-Dish Meals, a 156-page book by Mary Mouzar and Joanne Uhlman. The microwave recipes feature ingredients commonly found in the kitchen and include many classic Nova Scotia favorites.

1/2 cup diced Onion

1 pound lean Ground Beef

1 teaspoon flour

6 oz. can (170 g) sliced mushrooms, drained (optional)

1/4 cup Chili Sauce or Tomato Ketchup

1 1/2 teaspoons Beef Bouillon Granules

1/4 teaspoon each of black pepper, paprika, chili powder, and garlic powder

1/2 cup dairy Sour Cream

Method: In a 1-quart microwave-safe casserole, combine onion and beef. Cover and cook at high power 5 minutes or until no longer pink, stirring once or twice. Add flour. Stir in mushrooms, chili sauce, beef bouillon granules, pepper paprika, chili powder, and garlic powder. Cover and heat at 50 percent power 2 minutes. Stir in sour cream. Heat at 50 percent power 1 minute.

Serve over noodles, rice or toast.

Makes: 4 servings

Hungarian Ground Beef Goulash

Hungarian Ground Beef Goulash is versatile, good alone or with pasta or rice, and you can enjoy some and freeze the rest for future meals.

Add cubed cooked potatoes and enjoy in a bowl or on a plate with a couple of other vegetables on the side or, omit the potatoes and serve over pasta or rice, as shown above on a bed of penne. I added a garnish of a few bits of tomato.

It is accompanied by green beans and sauerkraut which not only complements the taste, but makes a nice presentation.

Hungarian Ground Beef Goulash

3 tablespoons butter

2 cups thinly sliced onions

2 teaspoons paprika

1 1/4 teaspoons salt

2 pounds ground beef

1 green pepper, cut into narrow strips

1/2 cup tomato sauce

1 cup beef broth (use water or tomato juice if you don't have beef broth on hand)

2 cups cubed, cooked potatoes (optional)

1/2 cup sour cream

Melt butter in saucepan; saute onions 10 minutes. Blend in paprika and salt, then add the beef and green pepper. Cook over medium heat 5 minutes, stirring almost constantly. Stir in tomato sauce and broth. Cover and cook over low heat 20 minutes. Add potato cubes; cook 5 more minutes. Stir in sour cream.

Makes: 6 to 8 servings