We all love Stroganoff… and I often make it with ground beef. This recipe is quick and easy.. a great weeknight meal.
Add the sour cream at the very end and with the skillet off the heat… you do not want to boil it with sour cream in the sauce.
We like it quite “saucy” so I used two cans of Cream of Mushroom soup… I wrote the recipe for one can since most people like to use 1 can.
You can use either the regular variety of Cream of Mushroom Soup or 98% Fat Free… I use the 98% Fat Free.
I keep containers of beef and chicken broth in the fridge when I know I will be using them… it comes in handy when I need to make dishes like this one.
I use Hungarian sweet paprika… you can use regular paprika if you don’t have the Hungarian one.
This is delicious over buttered noodles.
Recipe: Hamburger Stroganoff
All you need:
1 pound lean ground beef
2 tablespoon olive oil
1 medium onion, finely chopped
1 pkg. (8 oz.) mushrooms, sliced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Hungarian sweet paprika
1 can Campbell’s Cream of Mushroom Soup (any variety)* see Tips
½ cup beef broth
¼ cup dry sherry
2 teaspoons Worcestershire sauce
1/4 cup sour cream plus more for the table
Salt and pepper to taste
Chopped fresh parsley for garnish
All you have to do:
Heat a large skillet over medium high heat.
Add the ground beef and sprinkle the garlic powder, onion powder and paprika over the meat.
Brown the ground beef in a large skillet, drain if necessary. Remove the cooked beef to a plate.
Add olive oil to the skillet.
Add the onions to the skillet and cook until soft.
Add the mushrooms and stir to coat the mushrooms with the oil in the pan.
Cook 5 minutes, then add the meat back into the skillet.
Add the cream of mushroom soup, beef broth, sherry and Worcestershire sauce, stir until evenly mixed.
Cook about 10 minutes until bubbly and sauce begins to thicken.
Add salt and pepper to taste.
Remove the skillet from the heat and stir in the sour cream.
Serve over hot buttered noodles … garnish with chopped parsley.
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