This hamburger stroganoff is an easy skillet recipe with ground beef and sour cream. Condensed cream of mushroom soup makes it extra creamy with mushroom flavor. Feel free to add a small jar or can of sliced mushrooms.
Serve the ground beef stroganoff with noodles, rice, or toasted buns.
- 1 to 1 1/2 pounds lean ground beef
- 3 slices bacon (diced)
- 1/2 cup onion (chopped)
- 1 1/2 tablespoons flour (all-purpose)
- 3/4 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1 dash pepper
- 1 can/10 1/2 ounces condensed cream of mushroom soup
- 1 cup/8 ounces sour cream
- Optional: parsley (fresh and chopped)
Place ground beef and bacon in a large skillet; cook over medium heat, stirring, until ground beef is well browned and no longer pink.
Add onion to the skillet and cook until onion is just tender. Drain off excess fat.
Blend the flour into the beef mixture along with the salt, paprika, pepper, and condensed cream of mushroom soup. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes.
Stir in sour cream and heat through. Do not boil.
Serve hamburger stroganoff over noodles or serve over split toasted hamburger buns. If desired, sprinkle with chopped fresh parsley before serving.
Serves 6 to 8.
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|Nutritional Guidelines (per serving)|