- 1-1/2 pounds ground beef
- 1/2 cup chopped onion
- Dash garlic salt
- 2 tablespoons all-purpose flour
- 1 cup water or beef broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4-1/2 ounces) mushrooms, drained
- 1 cup sour cream
- Salt and pepper to taste
- Cooked noodles or rice
- Chopped fresh parsley, optional
Cook the beef in a skillet on medium heat until it is no longer pink. Continue to cook the beef until it is tender. Stir in flour and cook for 2-3 minutes. Bring to a boil. Add the beef broth, condensed soup and mushrooms. Reduce heat and cook for 8-10 minutes, stirring occasionally.
Fold in the sour cream. Heat only until warmed. Salt and pepper to your liking. Serve with noodles or rice, and garnish with parsley if desired.
HAMBURGER STROGANOFF TIPS
What else can be used in hamburger stroganoff in place of sour cream?
In a pinch, a cup of plain Greek yoghurt can be used in place of the sour cream in this recipe for beef stroganoff. It has a similar flavour and consistency to sour cream. Check out these other sour cream alternatives for further choices.
What else can you serve with hamburger stroganoff?
Serve hamburger stroganoff with cooked rice, mashed potatoes, or slices of crusty bread if egg noodles aren’t your thing. Include a side salad or other green vegetable to complete your meal.
How do you store hamburger stroganoff?
For up to three days, store leftover hamburger stroganoff in the refrigerator in an airtight container. Additionally, you can keep leftovers for up to three months in the freezer. Our comprehensive guide to storing food contains useful advice on freezer organisation.
1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein.