Hamburger Stroganoff

 

 

 

 

 

 

 

 

 

We all search for that recipe that is quick and easy but also filling and delicious.  It can’t get much easier than this my friends.  Perfect for a cold winter day and so comforting.  And no need for that can of mushroom soup…. With this recipe, you make your own sauce and stir in your own mushrooms.  So much better!  Enjoy!

Hamburger Stroganoff

1 pound ground chuck

1 (8-ounce) package sliced fresh Bella mushrooms

1 onion, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 (14.5-ounce) can beef broth

2 tablespoons Worcestershire sauce

1 teaspoon ground black pepper

½ teaspoon salt

1 cup sour cream

1 (12-ounce) package wide egg noodles, cooked according to package directions

 

 

 

 

 

 

 

 

 

 

 

Cook ground beef in a large skillet, breaking it up as you stir. Cook until no longer pink; drain and return skillet to medium heat.  In same skillet, saute mushrooms, onion, and garlic over medium-high heat until tender.

 

 

 

 

 

 

 

 

 

 

 

 

Stir in flour, and cook, stirring frequently, for 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

Stir in beef broth and the Worcestershire sauce. Bring to a boil. Add in the uncooked pasta and simmer for the next 20 minutes or until pasta is tender.  Stir well.

 

 

 

 

 

 

 

 

 

 

 

 

Reduce heat, and stir sour cream into beef mixture and simmer for 15 minutes.  Add salt and pepper to taste. If it’s not the consistency you want or too thick, add more broth.

 

 

  

 

 

 

 

 

 

 

 

Serve with a nice side salad and some hot crusty bread.

 

 

 

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