This is one of those posts that I have been meaning to update for the longest time. If you can believe it, this Hamburger Stroganoff was one of the very first recipes I shared on Love Bakes Good Cakes - and to say I was embarrassed by the original picture is an understatement! I'm not a photography expert by any means, but I do get excited when I have the chance to re-shoot an old recipe and I get the chance to see how far I have come in this blogging journey! I hope you enjoy watching the progress as well! :)
This Hamburger Stroganoff recipe is great for those crazy nights! Not only is it super simple and quick, but since it uses ground beef, it's a bit more budget-friendly ... and I know we can all use some of that! For nights when I need dinner lightning quick (and let me be honest by saying, or those nights when I feel lazy!), I use canned cream of mushroom soup. However, I have had just as great of success with making my own cream sauce - and I have provided BOTH options for you! If you don't mind canned soup, feel free to use that shortcut. If canned soup is not your style, no worries there either - the from-scratch sauce comes together quickly and easily!
Prep Time: 5 minutes
Cook Time: 18 minutes
Yield: 4 servings
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted (see note below)
- 4 oz. mushrooms, chopped
- 1 cup (8 oz.) sour cream
- Hot cooked wide egg noodles
- Chopped parsley, for garnish (optional)
Cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup. Simmer uncovered for about 10 minutes. Stir in sour cream and cook until mixture is hot. DO NOT BOIL! Serve over cooked noodles. Garnish with parsley, if desired.
Don't forget to pin it!