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Hamburger Stroganoff

Hamburger Stroganoff
“This recipe was a winner in a local contest, and it’s one of my favorite fast meals,” shares Sally Lilja in Plains, Montana. “It’s rich and creamy, so simple and tastes really great.”
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 cups uncooked wide egg noodles
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash cayenne pepper
  • 1/2 teaspoon beef bouillon granules
  • 1/2 cup boiling water
  • 1 cup (8 ounces) sour cream
  • 4 green onions, sliced

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in the mushrooms, flour, paprika, salt,
  • garlic powder and cayenne.
  • Dissolve bouillon in boiling water; add to beef mixture. Bring to a
  • boil. Reduce heat; cook, uncovered, for 5-7 minutes or until
  • mushrooms are tender. Remove from heat; stir in sour cream. Drain
  • noodles; top with beef mixture and green onions. Yield: 4 servings.
© Taste of Home 2012

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Hamburger Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012