Hamburger Stroganoff


Hamburger Stroganoff

Hamburger Stroganoff
35 Min

Hamburger Stroganoff is our version of the classic recipe that Mom used to make. The creamy and beefy flavors combine in just a few minutes to make a skillet-fancy recipe the gang is sure to love!

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.


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.

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Very good. Used cream of mushroom soup.

Sounds kinda bland without mustard! I don't use chicken soup but mushroom soup and add yellow mustard to taste. Gives it much more flavor. As a matter of fact, I use Gulden's mustard. Been making this for over thirty years.

Thank you for the stroganoff recipe that uses ground beef. I'm usually paying too much for a steak or stew cubes when I make Stroganoff. We like ours with wide egg noodles and a side vegetable. It is interesting that this uses cream of chicken soup instead of cream of mushroom soup.

I don't understand what the difference is between alfredo sauce and stroganoff sauce. I think you could cut back on the butter since there's a lot of fat in the cream soups.

True Alfredo sauce is typically just heavy cream, butter, and freshly grated parmesan cheese, with black pepper, salt, and perhaps some nutmeg to taste. Classically, Stroganoff is not just a sauce, it's a preparation method that includes sauted beef strips or cubes in a sour cream sauce flavored with beef bouillon or stock currently, the most popular recipes also include mushrooms and onions.

I agree with BeckySue about the butter.

I've been making this for years. Everyone in my family loves it! I have served this over egg noodles, rice, and even mashed potatoes.

I started making this recipe in the 70's when I found it in a box of recipes I had. Is possibly a Betty Crocker recipe. Have always received rave reviews on it. Even through the cream of chicken soup does not sound right, there is something about it that makes this hamburger stroganoff delicious. The only thing I do different is add some milk at the end when I stir in the sour cream because I prefer it not quite so thick. Have also served it with rice and and that's yummy too.

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 have made my own version of the recipe, and think that 1/2 stick margarine is definitely a no no. I use a pad of butter and 2 Tablespoons of olive oil, cook onion half way thru then add meat. I put flour into water and mix before pouring into meat and onion. I would also use a cream of mushroom soup instead of chicken, and only use about 1/2 can of milk instead of water or a whole can full. I also use fresh portabella mushrooms. I also add other items of choice like red pepper, or green. I also like some kick so sometimes I dice up a jalapeno. you can put what you like in a stroganoff, there are no stead fast rules. so Miles Grandma, try again, you may like the changes others suggest.

I, too, think the butter is overkill. I grew up eating stroganoff and mom never put butter in it. I also like the idea of cream of mushroom soup, I think it would taste more like stroganoff. Yum! Now I'm craving this...going to make it tonight. Mmmmmm........

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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