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Hamburger Stroganoff

Hamburger Stroganoff
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
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 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.
© Taste of Home 2013

2 of 2

Hamburger Stroganoff (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013