This is one of my favorite meals. I got the recipe from the Better Homes and Gardens classic cookbook & have been fixing this since the 1970's. Of course most people have it with noodles, like the recipe calls for but I put it over rice, since I'm wheat intolerant. Also, my husband was Celiac.
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| Classic Hamburger Stroganoff |
Hamburger Stroganoff
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
2 tablespoons flour or gluten free flour (I leave the flour off completely)
1 teaspoon salt
1 clove garlic, minced (I use more garlic)
1/4 teaspoon pepper
1 8 oz container fresh mushrooms, sliced or 1 can (8 oz) mushroom stems and pieces, drained (the more mushrooms, the better!)
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup dairy sour cream (or more)
Hot cooked rice or cooked noodles
Fresh parsley
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic or garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
4 to 6 servings.
1/4 teaspoon pepper
1 8 oz container fresh mushrooms, sliced or 1 can (8 oz) mushroom stems and pieces, drained (the more mushrooms, the better!)
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup dairy sour cream (or more)
Hot cooked rice or cooked noodles
Fresh parsley
In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic or garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
4 to 6 servings.
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