1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4-1/2 ounces) mushrooms, drained
1 cup sour cream
Salt and pepper to taste
Cooked noodles or rice
Chopped fresh parsley, optional
In a skillet, cook beef over medium heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Add onion and garlic salt to beef; continue to cook until onion is soft. Stir in the flour; cook and stir 2-3 minutes. Add water, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes.
Gently fold in sour cream; heat only until warm. Add salt and pepper to taste. Serve over noodles or rice. If desired, top with chopped parsley.
Hamburger Stroganoff Tips
What can you use instead of sour cream in hamburger stroganoff?
In a pinch, substitute the sour cream in this hamburger stroganoff recipe with a cup of plain Greek yogurt. It lends a similar consistency and tang to sour cream. For more options, check out these other sour cream substitutes.
What else can you serve with hamburger stroganoff?
Refrigerate hamburger stroganoff leftovers in an airtight container for up to 3 days. You can also store leftovers in the freezer for up to 3 months. Learn helpful freezer storage tips from our ultimate guide to freezing food.