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Hamburger Stroganoff

(4 Votes)
SERVES
4
COOK TIME
35 Min

I know this sounds fancy and complicated, but take a look to see how really easy it is. Delicious, too, but you don't just have to take my word for it . . . try it! Truly European, truly fulfilling.

What You'll Need:
  • 1/4 cup (1/2 stick) margarine
  • 1 pound ground beef
  • 1 medium-sized onion, chopped (about cup)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 can (10 ounces) cream of chicken soup
  • 1/2 pound egg noodles
  • 1 cup ( pint) low-fat sour cream
What To Do:
  1. In a large skillet, melt the margarine over medium heat; cook the ground beef and onion until the meat is browned and the onion is tender, stirring occasionally.

  2. Stir in the flour, garlic powder, pepper, and mushrooms. Cook for 5 minutes, stirring constantly.

  3. Reduce the heat to low and stir in the soup; simmer, uncovered, for 10 minutes, stirring occasionally.

  4. Meanwhile, in a large pot of boiling salted water, cook the noodles to desired doneness; drain.

  5. Remove the meat mixture from the heat and stir in the sour cream. Serve over the hot noodles.

Notes

Note: For a lower-fat stroganoff, substitute ground turkey for the ground beef and plain nonfat yogurt for the sour cream, and replace the soup with a low-fat cream of chicken soup. To "spice up" either version, add 1 teaspoon crushed dried thyme, 1 teaspoon crushed dried sage and 1 teaspoon paprika when you add the garlic.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I thought it was great, didn't measure garlic or pepper.

I was so disappointed in this recipe. I love Beef Stroganoff, but this was totally uneatable. Followed the recipe to the letter and had to end up feeding it to the feral cats in my neighborhood. I wouldn't even bother writing a comment like this if it weren't for the fact that I am on Food Stamps and never have enough to eat. This is the second time this has happened to me. Are you guys really testing these recipes before you post them? I hope so, because I can't afford to throw food away.

Thank you for your comments. In answer to your question; yes. We test every single recipe that comes out of the Mr. Food Test Kitchen. Can you tell us specifically what about this recipe you did not care for? We reviewed the recipe after we received your comments and it is all correct.We would like to assist you, but need to know what went wrong. Thank you.

I like using cream of mushroom soup instead. Also great using rib eye steak cut in bite sized pieces instead of hamburger. Just depends on how much money you have at the time LOL. And I like using smashed garlic cloves instead of powder.

I have been making this recipe for many years. I do not use margarine or butter & prefer the mushroom soup. I add a bay leaf with the soup.

I have been making this recipe for years....I prefer it with the cream of CHICKEN soup. The cream of mushroom is ok, but it does give it a different taste.

I live in Canada so I have to make do with the mushroom soup because a can of cream of chicken soup costs close to $2. Sigh...........

to saunterbruce: make friends with someone in the states who can send you a supply of Cream of Mushroom soup!

I would use cream of mushroom, but I also would saute fresh mushroom with the onion with some Worcestershire and then cook the ground beef=..=

definitely FRESH mushrooms. I used fresh everything whenever I can.

Cream of mushroom makes more sense than cream of chicken.

I have made this Hamburg Stroganoff but, I also add 1 can of cream of mushroom soup, and abit of milk to cream it more along with all the other ingredients. A very pleasing taste.

Maybe you all should read this recipe again with some attention to details! Calls for 8 oz. of mushroom stems & pieces + 1 can of cream of chicken SOUP. If you are concerned about nutrients and calories, then join Spark People--good info and recipes there.

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