For beef stroganoff with hamburger, gather 1/2 pound lean ground beef, 1 tablespoon vegetable oil, 1/4 onion, 1 cup white button mushrooms and 1/4 cup cream. Also organize 1/2 cup beef broth, 1/4 cup sour cream, 1 teaspoon garlic, 1/4 pound preferred pasta noodles and 1/4 teaspoon preferred spice blend, such as Emeril's Essence. Sauté beef first, adding the remaining ingredients in stages.
Chop the onion, garlic and mushrooms on a clean cutting board, and reserve them to the side. Heat the olive oil in a large iron skillet over medium heat, season the beef with salt, pepper and spice mix, and add the beef to the heated pan. Brown the meat until all the pink has disappeared, and drain any excess oil into a waiting waste fat receptacle. Add the onions, cooking and stirring until soft.
Once the onions soften, add the reserved chopped mushrooms and garlic, allowing them to cook until the mushrooms become dehydrated. Next, add the preferred pasta to the pan, followed by the beef broth and sour cream. Regarding pasta, a wide variety can be used, but elbow macaroni or egg noodles are particularly recommended. Continue simmering until the sauce begins to thicken and the noodles are cooked; this takes roughly five to six minutes. Serve the stroganoff in waiting bowls with garnishes of shredded cheddar and chopped parsley, if desired.