Hamburger Stroganoff Recipe

4 4 5
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Hamburger Stroganoff Recipe

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4 4 5
Publisher Photo
—Deb Helmer, Lynden, Washington
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • Dash garlic salt
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4-1/2 ounces) mushrooms, drained
  • 1 cup (8 ounces) sour cream
  • Cooked noodles or rice
  • Chopped fresh parsley

Directions

In a skillet, brown meat. Add onion and garlic salt; continue to cook until onion is soft. Stir in the flour; add salt and pepper to taste. Simmer 5 minutes. Add soup and mushrooms and continue to simmer 15 minutes.
Fold in sour cream and heat only until warm. Serve over noodles or rice and garnish with parsley. Yield: 4-6 servings.
Originally published as Hamburger Stroganoff in Country Woman January/February 1991, p35

Nutritional Facts

1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein.

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • Dash garlic salt
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4-1/2 ounces) mushrooms, drained
  • 1 cup (8 ounces) sour cream
  • Cooked noodles or rice
  • Chopped fresh parsley
  1. In a skillet, brown meat. Add onion and garlic salt; continue to cook until onion is soft. Stir in the flour; add salt and pepper to taste. Simmer 5 minutes. Add soup and mushrooms and continue to simmer 15 minutes.
  2. Fold in sour cream and heat only until warm. Serve over noodles or rice and garnish with parsley. Yield: 4-6 servings.
Originally published as Hamburger Stroganoff in Country Woman January/February 1991, p35

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conyop User ID: 1752962 5428
Reviewed May. 30, 2014

"My family enjoyed this easy and hearty dish, but I made a few modifications. First, I only used 1 lb. of ground beef. Second, I added milk, very gradually, with the soup, as it seemed way too thick and I used sliced, fresh mushrooms, which turned out delicious. I also added some beef bouillon granules for a richer flavor. This was a good weekday supper."

MY REVIEW
2ofUs User ID: 6215942 37317
Reviewed Jun. 20, 2012

"Do not cook in an iron skillet on top of a gas stove. It evaporated the liquid much too quickly. I'll try it again, and try to tweak it."

MY REVIEW
dpeaches409 User ID: 5306053 13373
Reviewed Sep. 30, 2010

"This was really good. I have never made strogonoff before. Thanks for a great recipe."

MY REVIEW
jford17 User ID: 923815 13371
Reviewed Sep. 2, 2009

"This was a very easy and good recipe. Something good to fix when time is limited."

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