Hamburger Stroganoff
From Ars Cookbook
submitted by dciskey
This is my grandma's recipe; my mom just sent it to me and I've only made it once but it's pretty basic and a heck of a lot better than Hamburger Helper. I did add the garlic; it just goes with the onions in my opinion. If you like sour cream you can definitely add more without overwhelming the dish.
Ingredients
- 1 pound ground beef
- ½ cup onion, diced
- 2 cloves garlic, diced
- 2 tbsp butter
- salt & pepper to taste
- 3 tbsp flour
- small can or jar of mushrooms, drained
- 1 can cream of mushroom soup
- water
- 8 ounces sour cream
- 8 ounces egg noodles, cooked and drained
Directions
- Start a pot of water boiling for the noodles.
- Melt the butter in a large skillet. Brown the ground beef in the butter. Add the onions and garlic when the beef is about halfway browned and cook with the meat. Sprinkle with about 2 tsp of salt and some pepper for flavor. Don't drain unless you've used really fatty beef; you want some oil in the pan for what comes next.
- Add the flour and the mushrooms, cook over low heat, stirring occasionally, for 10 minutes.
- Add the cream of mushroom soup and about half a soup can of water (may need more than half) and stir until your mixture is smooth. You can add water to get the consistency you want. Simmer, stirring occasionally, for about 10 minutes. You want it to cook down a little bit.
- This is a good time to start the noodles cooking; they'll take about eight minutes to cook so they'll be done about the time you need to add the sour cream. Don't rinse them when you drain them.
- Lower the heat and add the sour cream. Stir until it is all mixed in and heated through. Do not boil after you have added the sour cream. Check for taste and add salt and pepper as you like.
- Serve over noodles (or just add the noodles to the skillet and stir to combine)
