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Hamburger Stroganoff Recipe

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I just love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. I serve it over poppy seed noodles for extra flavor.—Jutta Doering, Kelowna, British Columbia

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
POPPY SEED NOODLES:
8 ounces wide noodles, cooked and drained
2 teaspoons poppy seed
1 tablespoon butter, melted
Chopped fresh parsley

Directions

In a large skillet, cook ground beef in onion and butter until the beef is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
Meanwhile, combine the noodles, poppy seed and butter; toss lightly. Serve stroganoff with noodles. Garnish with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 509 calories, 25 g fat (13 g saturated fat), 136 mg cholesterol, 810 mg sodium, 36 g carbohydrate, 2 g fiber, 31 g protein.

Hamburger Stroganoff published in Country Ground Beef , p69

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