At least he gave his mother credit

Hamburger Stroganoff
Faster I’m Starving 100 Dishes in 25 Minutes Or Less Copyright 2006

1 large onion
1 tablespoons olive or corn oil
½ pound presliced mushrooms
1 teaspoon bottled minced garlic I used fresh garlic
1 teaspoon salt
½ teaspoon black pepper
1 pound lean ground beef
1 cup sour cream I used lite sour cream
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

Peel the onion and cut it into ½-inch pieces. Put the oil into a large frying pan or wok and begin heating over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes, or until it has begun to soften. Add the mushrooms, garlic, salt, and black pepper and cook about 5 minutes, or until the mushrooms soften. Transfer the onions/mushroom mixture and any juices to a place and then set aside.

Add the ground beef to the pan, breaking it up into small chunks, and let it brown 5 minutes over medium-heat, stirring occasionally. Drain and discard the fat.

Put the onion/mushroom mixture back into the pan with the meat. Add the sour cream, ketchup, mustard and Worcestershire sauce and stir. Bring the mixture to a boil, cover and turn down to medium-low heat. I added some flour to the meat first, since I was afraid the sour cream might curdle if I didn't. Cook for 10 minutes, stirring occasionally. Serve immediately. Or set aside until ready to eat, and then reheat briefly. I served this over whole wheat egg noodles.
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I made this a week or two ago when I wanted something without a tomato sauce (since I was making too many other tomato-sauced dishes that week). This was one of those unremarkable yet satisfying dinners. It was simple enough that I would make it again if I happened to have the ingredients on hand.

This book was from the library. It's written by a man and his mother (I'm not sure if she did much of the writing but I think they were mostly her recipes). The premise is that this man and then he and his wife never really cooked until his mother intervened (and until the man and his wife became parents and had to start doing crazy things like cooking their own food instead of ordering take-out all of the time). There's a brief humorous introduction to each recipe, or at least an attempt to be humorous. The graphics are 50s style but there aren't any pictures of the recipes.

This book wouldn't add anything to my personal collection but a beginner cook would probably get some use out of it (although there are better cooks for beginners).

Blast From The Past: Beef Kabobs With Oriental Sauce from June 2006. I can't wait to start grilling again. I could have grilled all winter but I just don't enjoy cooking outdoors in cold weather.

Question of the Day: At what age did you start doing a lot of home cooking? Did you always cook or were you a late bloomer?