Hamburger Stroganoff

Kathy Pinna
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This was originally a recipe from the Betty Crocker Cookbook that my family has made for at least 40 years and has changed a bit over time. I've added the wine and ketchup but you can omit that if you wish. (But try it - you'll like it!) :)

1/2 cup minced onion

1/4 cup butter

1 lb ground beef

1 clove garlic (I use 2)

2 tablespoons flour

2 teaspoons salt (I use 1 tsp)

1/4 teaspoon accent (hence the less salt!)

1/4 teaspoon pepper

1/4 teaspoon paprika (I omit this)

1 lb (or can) sliced mushrooms

Saute onion in butter until golden, add garlic and saute a bit. Stir in beef, brown, and add the rest of the above ingredients. (If the mushrooms are raw, be sure to saute all of these ingredients for a few minutes. If canned, you can just go to the next step.)

Add:

1 can cream of mushroom soup

1/4 cup (or so) white wine (although red wine works in a pinch)

1 tablespoon ketchup (or you can use tomato paste)

Simmer (uncovered) for 10 minutes and add 1 cup sour cream. Heat through, but be sure not to simmer with the sour cream!

Serve over rice or noodles. It's good and it only takes about 20 minutes - the same time as it takes the rice. Easy, quick, and superb tasting!
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Linda C sounds good
Jun 15, 2010 · Reply

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