Hamburger Stroganoff

hamburger stroganoff
Hamburger Stroganoff
Makes 6 to 8 servings
Write a review
  1. 1 pound ground chuck
  2. 1 (8-ounce) package sliced fresh mushrooms
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 2 tablespoons all-purpose flour
  6. 1 (14.5-ounce) can beef broth
  7. 1 (10¾-ounce) can cream of mushroom soup with roasted garlic
  8. 2 tablespoons Worcestershire sauce
  9. 1 teaspoon ground black pepper
  10. ½ teaspoon salt
  11. 1 cup sour cream
  12. 2 teaspoons horseradish
  13. 1 (12-ounce) package wide egg noodles, cooked according to package directions
  14. Garnish: sour cream, chopped fresh parsley
  1. In a large skillet, cook ground chuck, mushrooms, onion, and garlic over medium-high heat until beef is browned and crumbly; drain. Stir in flour, and cook, stirring frequently, for 2 minutes.
  2. Stir in broth and next 4 ingredients. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15 minutes.
  3. Stir sour cream and horseradish into beef mixture; cook for 5 minutes or until heated through. Serve over egg noodles, and garnish with sour cream and parsley, if desired.
  1. The beef-and-sauce mixture can be prepared and frozen for up to 1 month. Let it thaw overnight in refrigerator before reheating and serving as directed.
Paula Deen Magazine