Beef Stroganoff Hamburger Dinner in a Skillet

Courtesy of Emeril Lagasse

What I did different: I wanted this to be more of a casserole, so I did every step to the last and put it in a casserole dish. I then put it in a preheated 350 degree oven and sprinkled cheese on top (I had provolone in my fridge he suggested white cheddar). I let it bake for 15-20 minutes, then I served it. This step is not necessary, I just thought it would taste good also.

Ingredients

• 1/2 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Essence, recipe follows
• 1 tablespoon olive or vegetable oil
• 1/4 cup chopped yellow onions
• 1 cup sliced white button mushrooms
• 1 teaspoon chopped garlic
• 1/4 pound small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth (I used a whole cup)
• 1/4 cup sour cream
• Grated white Cheddar, optional
• Chopped parsley, for garnish

Directions

Season the beef with the salt, pepper, and Essence.

In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.

Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.

Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup