Ingredients

1 pound ground beef
Olive oil for the pan
1 cup chopped onion (about half a large onion)
8 ounces cremini (baby bella) mushrooms, sliced (may substitute button mushrooms)
1/3 cup of dry sherry (see notes)
1 cup sour cream (room temperature is ideal; I use regular and would not recommend fat free)
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt and about 1/4 teaspoon freshly ground pepper
Optional garnish: chopped parsley
For serving: 8 ounces egg noodles, cooked according to package directions, rice, or mashed potatoes

Steps

Heat a large sauté pan over medium heat and add enough oil to lightly coat. Brown the meat, crumbling as you go. When the beef is no longer pink inside, remove to a plate. Drain any excess fat from pan, leaving a tablespoon or so to cook the onions.
Add the onions to the pan. If necessary, add approximately one tablespoon of olive oil to the pan. Cook the onions until soft, about 5 minutes. Remove onions to the plate with the meat.
Add another tablespoon of oil to the pan. Add the sliced mushrooms and sauté, still over medium heat, until nicely browned, about 8 minutes.
Pour the sherry into the pan and deglaze the pan, scraping up any browned bits. Allow the sherry to reduce for about two minutes.
Remove the pan from the heat. Mix in the sour cream, Worcestershire sauce, salt and pepper, and stir until smooth. Return the pan to very low heat. Do not let the sour cream boil, otherwise it may curdle. Stir in the meat and onions. Sprinkled with the chopped parsley, if using.
Serve the stroganoff on top of the traditional egg noodles or rice or potatoes, as desired.

I prefer to use really sherry that one would drink, not cooking sherry. In a pinch, you could substitute white wine or chicken broth, although the sherry lends a distinctive taste in this recipe. If you purchase a bottle for this recipe, it will keep for years in a cupboard and may come in handy from time to time!