The best throwbacks to the 1960s family cooking, Mark writes — like the Americanized version of this iconic Russian beef-and-sour-cream stew — should remain simple and hearty. I swapped dill for parsley and used perhaps too much sour cream.
Makes: 4 servings
Time: 40 minutes
3 tablespoons unsalted butter
1 pound ground beef
1 onion, chopped
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