Quick 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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/2 pound ground beef
  • 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


  1. 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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platypidesign User ID: 4385502 90536
Reviewed Mar. 29, 2011

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

katlaydee3 User ID: 3741999 92904
Reviewed Oct. 18, 2010

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

Sally Wisdom User ID: 706350 204493
Reviewed Jul. 31, 2009

"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!"

James_and_Cassie User ID: 3843296 89609
Reviewed Jan. 29, 2009

"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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