Hamburger Stroganoff Skillet With Zing

• 2 lbs extra lean ground beef (or mixed) or 2 lbs ground beef (or mixed) or 2 lbs ground turkey (or mixed)
• canola oil
• 2 large onions
• 4 ounces canned mushrooms, drained
• 1 cup beef stock (if you have no homemade stock I suggest Tones Soup base rather than bullion)
• 1 tablespoon sherry wine
• 1 pinch celery seed
• 1 pinch cumin
• 12 teaspoon chili powder
• 1 dash garlic
• 14 cup cold water
• 1 tablespoon cornstarch
• 12 cup sour cream (more or less to taste)
• 1 lb egg noodles, cooked
• salt and pepper

1. Brown the ground beef in a little canola oil in a large, deep skillet.
2. I prefer my cast-iron chicken fryer.
3. Quarter and slice the onions.
4. Add to the skillet and saute until they begin to brown.
5. Add the mushrooms, beef stock, sherry, celery seed, cumin, chili powder, and garlic.
6. Simmer until onions are soft.
7. Whisk cornstarch into the cold water and add to the skillet.
8. Stir until thickened.
9. Remove from heat and stir in the sour cream.
10. Serve over noodles.

extra lean ground beef, canola oil, onions, mushrooms, beef stock, sherry wine, celery, cumin, chili powder, garlic, cold water, cornstarch, sour cream, egg noodles, salt

Taken from www.food.com/recipe/hamburger-stroganoff-skillet-with-zing-213524 (may not work)