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Quick Hamburger Stroganoff

"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


  • 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


  • 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.

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  • platypidesign
    Mar 29, 2011

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

  • katlaydee3
    Oct 18, 2010

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

  • Sally Wisdom
    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
    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.