1 pound ground Chuck
1 yellow onion, minced (about 1 cup)
8 oz sliced cremini mushrooms (can substitute mushrooms Paris), sliced
1 / 3 cup dry sherry, dry white wine or water
1 1 / 4 cup sour cream (room temperature)
1 / 2 cup of chopped parsley, loosely packed
1 teaspoon lemon juice
1 / 4 teaspoon paprika, or more to taste
8 ounces egg noodles
Salt and pepper
Put a large pot of salted water (1 teaspoon of salt per liter of water) in the heat of the pasta.
Heat a large skillet over medium-high heat. Melt 1 teaspoon butter in pan and swirl around. Sprinkle the bottom of the pan generously with salt. Work in groups to avoid displacement of the flesh (overcrowding, it is harder to brown), breaking the ground beef and add to skillet. Sprinkle meat with salt. Do not mix meat, such as agitation avoid gold. Once the meat is well browned on one side (a few minutes, depending on the hot pan), tongs or a spatula to use a metal fork or turn the other side. Once side is golden brown and with a slotted spoon to remove from pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to skillet with each batch, if necessary, salt and bread and meat, until browned. Remove meat from pan. Drain excess fat from the pan.
Reduce heat to medium. Add onions to skillet. If you work with very lean meat, you will not have any fat remaining in skillet. If so, you must add a tablespoon of olive oil or butter to the skillet. Cook the onions, scraping the pan juices, until tender, about 5 minutes. Remove onions from the pan (add meat).
According to the cooking time of pasta brand, which is probably a good time to add the pasta to (must be present) of boiling water with salt.
While pasta is boiling, add one tablespoon butter to skillet, increase heat to medium-high heat. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add sherry (or dry white wine or water) into the pan to deglaze pan, scraping the browned bits. Sherry let reduce by at least half, then reduce heat to low.
Remove from heat. Mix sour cream and paprika until smooth. Put the pan on low heat and not boil the sour cream (or it may curdle). You can add a few tablespoons of water to the mixture to lighten it a little while now. Stir in lemon juice, and about 01/04 to 01/02 to teaspoon salt (taste). Add the meat and onions. Stir in chopped parsley. Add more salt, pepper, and / or paprika to taste.
Stroganoff Keep warm over low heat until the noodles are done cooking. When the noodles are ready (al dente), drain.