Skip to content

Easy Hamburger Stroganoff

April 6, 2022
Hamburger stroganoff, salad, water: easy meal.

Hamburger Stroganoff

I have always loved Hamburger Stroganoff since first introduced to it when I served one year in Kentucky as volunteer through our church’s service program. The head cook of our household made it with noodles. Later I was introduced to this dish served with rice, which my husband prefers to noodles. So rice it is at our house. I usually use a sauce mix but the packets are consistently hard to find for the last two years in my local Food Lion.

Beef stroganoff is the classic version of meat for this dish, but hamburger is cheaper (normally) and easier/faster to cook. In my opinion, it’s just as savory. I found this “Betty Crocker” recipe online and adapted it to comply with the contents of my pantry. I also have Betty Crocker’s Cookbook as my go to (and now old fashioned) book of cookery on my shelves. What’s your standard?

Prep for mushrooms, garlic, onions.

Recipe:

2 tablespoons butter
1 box (approximately 8 oz) fresh mushrooms (slice)
1/4 cup chopped onions (more if desired)
2 cloves garlic, finely chopped
1 lb lean (at least 80 percent) ground beef
1 1/2 cups beef-flavored broth
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup sour cream
¼ cup milk

Directions:

In large skillet, melt butter over medium heat. Cook sliced mushrooms, chopped onions and garlic in butter for 5-7 minutes, until tender. Stir occasionally. Remove from skillet and set aside.

Turn up heat to medium high and using the same skillet, cook the hamburger 5-8 minutes until just brown (no red). Drain off grease. Stir in one cup of the beef broth, Worcestershire sauce, salt, pepper. Bring to boil. Beat flour and remaining ½ cup of beef broth with whisk until smooth-ish; stir that into your beef mixture. Add mushrooms, onions and garlic; heat to boiling, stirring constantly for about 1 minute, until mixture thickens, and flour clumps are gone. Take off of heat and add sour cream and milk.

Finished cooking.

Serve with rice or noodles as desired; parsley garnish is a nice touch.

Yum.

Comment here! The recipes I share here continue to get the most views over the years. 🙂

From → Family Life, Food, Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Jennifer Murch

Art is the only way to run away without leaving home. -Twyla Tharp

Trisha Faye

Cherishing the Past while Celebrating the Present

Traipse

To walk or tramp about; to gad, wander. < Old French - trapasser (to trespass).

Tuesdays with Laurie

"Whatever you are not changing, you are choosing." —Laurie Buchanan

Hickory Hill Farm

Blueberries, grapes, vegetables, and more

The Centrality and Supremacy of Jesus Christ

The Website & Blog of David D. Flowers

Cynthia's Communique

Navigating careers, the media and life

the practical mystic

spiritual adventures in the real world

Osheta Moore

Shalom in the City

Shirley Hershey Showalter

writing and reading memoir

Mennonite Girls Can Cook

Harmony, grace and wisdom for family living.

mama congo

Harmony, grace and wisdom for family living.

Irreverin

Harmony, grace and wisdom for family living.

Roadkill Crossing

Writing generated from the rural life

%d bloggers like this: