I love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. The poppy seed noodles add even more flavor.—Jutta Doering, Kelowna, British Columbia
Hamburger Stroganoff with Poppy Seed Noodles
Hamburger Stroganoff with Poppy Seed Noodles
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 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 sour cream
- POPPY SEED NOODLES:
- 8 ounces wide noodles, cooked and drained
- 2 teaspoons poppy seeds
- 1 tablespoon butter, melted
- Chopped fresh parsley
Directions
- In a large skillet, cook beef and onion in butter, crumbling beef, until meat 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 seeds and melted butter; toss lightly. Serve Stroganoff with noodles. Garnish with parsley.
Nutrition Facts
1 cup: 509 calories, 25g fat (13g saturated fat), 136mg cholesterol, 810mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 31g protein.
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