Easy Skillet Hamburger Stroganoff
I know there’s lots of ways to make beef stroganoff, but this is the way I have always made it, and we both really love it 🙂
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. 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.
  2. Drain grease, and add canned mushrooms, if using. Add some Worcestershire and other seasonings, as needed. (See Notes)
  3. Stir in cream of mushroom soup, and stir until well combined.
  4. 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!