Hamburger Stroganoff Recipe

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"This classic stick-to-your-ribs mainstay is really very little fuss," writes Elie Wren of Farmington Hills, Michigan. "To add color, I sprinkle a bit of parsley on top when serving it."

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Hamburger Stroganoff Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
    •
10 20 30

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (4-1/2 ounces) mushroom stems and pieces, undrained
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  • Hot cooked noodles

Directions

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour, salt and pepper until blended. Add mushrooms; cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles. Yield: 2 servings.

Originally published as Hamburger Stroganoff in Taste of Home October/November 2001, p11

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Hamburger Stroganoff

Hamburger Stroganoff

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(1-4) of 4 reviews

Reviewed on Mar. 29, 2011 by platypidesign

I use cream of mushroom soap, the whole can, for a creamer dish.

Reviewed on Oct. 18, 2010 by katlaydee3

I did not care for this at all. Too bland for me.

Reviewed on Jul. 31, 2009 by Sally Wisdom

I use cream of mushroom soup and add nutmeg and paprika to dish. We've been eating this recipe for more than 40 years. Our grandson loves it!

Reviewed on Jan. 29, 2009 by James_and_Cassie

i make this dish a lot, and sometimes substitute venison instead of beef.

i also add worschestershire sauce *sp?* and a bit of steak sauce.

 
 

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