Hamburger Stroganoff recipe
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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
Nutrition Info
- 736.7 caloriescarbohydrate: 77.5 gcholesterol: 147.3 mgfat: 33.5 gfiber: 4.1 gprotein: 31.9 gsaturatedFat: 14.8 gservingSize: -sodium: 1273.7 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Hamburger Stroganoff
Directions
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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.