Hamburger Stroganoff recipe

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Ingredients

1 pound ground beef chuck
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
1 (12 ounce) package egg noodles
1 cup sour cream
2 teaspoons finely grated raw horseradish

Nutrition Info

736.7 calories
carbohydrate: 77.5 g
cholesterol: 147.3 mg
fat: 33.5 g
fiber: 4.1 g
protein: 31.9 g
saturatedFat: 14.8 g
servingSize: -
sodium: 1273.7 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour, cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil, reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.

  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

  3. Combine sour cream and horseradish in a bowl, add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Recipe Yield

4 servings

Recipe Note

This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.

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