An easy, stovetop method of preparing stroganoff, using hamburger meat rather than another, more expensive cut of meat 🙂
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Ingredients
- 1 pound ground beef
- 1 small onion chopped/diced
- 1 jar mushrooms drained, or fresh mushrooms (chopped)
- 1 can cream of mushroom soup
- 1/2 8 oz sour cream or less, I don't use a lot
- dash Worcestershire sauce
- salt and pepper
- additional seasonings to taste, see notes
Ingredients
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Instructions
- Brown diced onion and ground beef in a little oil. If using fresh mushrooms, add them towards the end of the meat browning. If using canned, you can add them after you drain the grease.
- Drain grease, and add canned mushrooms, if using. Add some Worcestershire and other seasonings, as needed. (See Notes)
- Stir in cream of mushroom soup, and stir until well combined.
- Add sour cream. Let simmer as long as you like (see notes, I take mine off the heat before I add sour cream and then serve once combined). Serve over egg noodles.
Recipe Notes
Stacy's Notes: I use more worcestershire sauce, and also some granulated beef bouillon, garlic powder and other seasonings (such as a Mrs Dash or a Zesty blend, and I often use a salt-free steak seasoning). Use whatever you have in your pantry that you like, and that works well with beef.
I also don't add the sour cream until just before I'm ready to serve, and just stir till it's heated through. I usually don't use 8 oz of sour cream, I use a lot less, until it "looks right"! 🙂 We have this over egg noodles, usually the Yolk Free ones.
Enjoy!
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