Description
This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.
Ingredients
- 1 pound ground beef chuck
- 1 (8 ounce) package sliced fresh mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can beef broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 (12 ounce) package egg noodles
- 1 cup sour cream
- 2 teaspoons finely grated raw horseradish (Optional)
Instructions
- Heat a skillet over medium-high heat. Add beef
- mushrooms
- onion
- and garlic. Saute until beef is browned and crumbly
- 6 to 8 minutes. Add flour; cook and stir until combined
- about 2 minutes. Add broth
- cream of mushroom soup
- Worcestershire sauce
- pepper
- and salt. Bring to a boil; reduce heat. Simmer
- stirring occasionally
- until flavors blend
- about 15 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered
- stirring occasionally
- until tender yet firm to the bite
- about 6 minutes. Drain.
- Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot
- about 5 minutes. Serve over hot cooked egg noodles.
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
Servings: 4