Angie'S Hamburger Stroganoff

• 2 tablespoons olive oil
• 3 tablespoons garlic
• 1 pound ground beef any variety
• 1 1/2 teaspoons sea salt or kosher
• 1/4 teaspoon black pepper teaspoon plus 1/8
• 1 pound button mushrooms thinly sliced
• 1/2 cup dry sherry
• 1 onion or leek, chopped
• 1/4 cup low sodium chicken broth
• 1 cup sour cream
• 2 cups rice noodles cooked wild grain
• 1/2 cup fresh flat leaf parsley roughly chopped

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Season the hamburger with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Cook hamburger until browned on all sides, about 3 minutes. Transfer to a plate.
4. Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the beef and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.
5. Spoon the beef and mushroom sauce over the rice and sprinkle with the parsley.

olive oil, garlic, ground beef, salt, black pepper, mushrooms, sherry, onion, chicken broth, sour cream, rice noodles, flat leaf parsley

Taken from www.yummly.com/recipe/Angie_s-Hamburger-Stroganoff-1646019 (may not work)