Simple Hamburger Stroganoff


  • 1 pound ground beef chuck
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 (14 ounce) can beef broth
  • 1 (10.75 ounce) cancondensed 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)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Cook's Note:

    If available, use cream of mushroom soup with roasted garlic.

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