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This Hamburger Stroganoff is easy on the budget and it makes the perfect weeknight meal!
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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. So, 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. It gives me 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 (or those nights when I feel lazy!), I use canned cream of mushroom soup. I have had just as great of success with making my own cream sauce however, and so 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!
Other Quick Dinner Ideas You May Enjoy:
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Garlic Bread Italian Sloppy Joes
Hamburger Stroganoff
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Ingredients
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 can condensed cream of mushroom soup, undiluted, 10-3/4 oz. (see note below)
- 4 oz. mushrooms, chopped
- 1 cup sour cream, 8 oz.
- Hot cooked wide egg noodles
- Chopped parsley, for garnish (optional)
Instructions
- 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.
Notes
- Melt 2 tbsp. butter in a saucepan.
- Stir in 3 tbsp. flour and stir until smooth and bubbly. While continuously stirring, add 1/2 cup chicken broth and 1/2 cup milk. Bring to a low boil, continuing to stir until it thickens.
- Salt and pepper to taste. Use in place of canned cream of “whatever kind” of soup. You can also add herbs, celery or mushrooms.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious soup substitute was very good
This was so easy. Very good! I’m so glad I tried this recipe.
Great recipe. I think Id like to sauté the mushrooms with the onion and garlic next time to being out a bit more flavor. We will be making agon.
Love the recipe, thanks for sharing! Making this tonight.
I have been making this for over 40 years, my kids always loved it and I always served it with Peas:)
I grew up on stroganoff and never think to make it now. This homemade version looks delicious, Jamie!
First time I've heard a condensed soup substitute; what a great tip.