Today we’re making my Mom’s Hamburger Beef Stroganoff recipe. It’s a dish from my childhood that is one of the first meals that I learned to cook.
It encompasses everything I require of a family favorite recipe: really, really tasty and really, really easy. It uses ingredients I normally have in my pantry as well.
You can either serve beef stroganoff over egg noodles, like we did when I was a kid; or over rice, which is what my favorite man prefers. But he’ll eat this any way I serve it. It’s a frequently requested meal around here.
This cooks up so quickly, that I make my rice or noodles before hand so they’re ready to go; and have the veggies cooking on the side. It seriously only takes about 15 minutes to make this Hamburger Beef Stroganoff recipe.
Here’s what you’ll need:
1 lb. of ground beef
1 small onion
2 cloves minced garlic (the more the better, IMO…I think I usually throw in 4-5 cloves)
1 can of cream of mushroom soup
1 cream of mushroom cube (from the cream of mushroom recipe here)
1/2 stick (1/4 c.) butter- divided
1/4 c. flour
1 cup of milk
1 cup sour cream
salt and pepper to taste
also, you can add steak seasonings and parsley if that floats your boat.
Chop up the onions and garlic. I ? this beat up chopper from the Pampered Chef.
Melt 2 T of the butter in a large skillet over medium heat, and saute onions for a minute. Add garlic and stir until fragrant.
Add meat to onions and garlic, and brown. I like to chop on mine as I brown it to make smaller chunks of meat.
and browning. The meat below isn’t brown enough. Though it’s cooked enough to be ‘safe’, it’s still gray and the flavor isn’t there yet. Keep stirring…
until you get a nice toasted, carmelized brown on the bottoms of some of the meat. You don’t want to burn it, but you want to take it right up to the really well cooked stage. It’ll start sticking to the bottom of your pan some, but you’ll notice a delicious, roasted smell when it’s done.
Bee-yuooooo-tee-ful! Now, this is when I used to dump in a can of cream of mushroom soup. But now I use the healthier and WAY tastier homemade mushroom soup. This is how it goes down: Add the other 2 T. of buttah and a 1/4 cup of flour.
Mix and stir it in together until it’s kinda pastey looking.
Now add your cube of frozen mushrooms on top of that pastey blob of butter and flour like so:
and pour a cupa milk over it all.
Stir and stir
and watch it magically come together into a creamy gravy.
Voila! Isn’t that simple!
If you haven’t tried my homemade Cream of Mushroom Soup recipe, then you can certainly sub a can of the storebought stuff. Add in a cup of sour cream,
and season to taste with your spices.
Stir it all in…
until it’s well blended and warm.
Layer it over rice, and add a couple of veggies on the side for a delicious and fast family-pleasin’ meal!
- 1 lb. of ground beef
- 1 small onion
- 2 cloves minced garlic (the more the better, IMO…I think I usually throw in 4-5 cloves)
- 1 cup sour cream
- salt and pepper to taste
- steak seasonings and parsley to taste.
- 1 can of cream of mushroom soup
- 1 cream of mushroom cube (from the cream of mushroom recipe here)
- ½ stick (1/4 c.) butter- divided
- ¼ c. flour
- 1 cup of milk
- Chop up the onions and garlic. Melt butter in a skillet over medium heat. Cook onions in butter for a minute, and then add garlic and stir. Add ground beef, and brown. Cook the beef until a toasty brown develops on the bottom of some of the meat, and it has a rich, roasted smell.
- Add in a can of cream of mushroom soup, or use my quick cream of mushroom soup cubes.
- If you’re using the homemade cream of mushroom, clear out a little spot in your pan and add 2 T. butter and ¼ c. flour. Stir into a paste, and add in the cube of mushrooms. Pour one cup of milk over all. Stir until it comes together into a gravy.
- Stir in Sour Cream and seasonings to taste. Blend in well and cook until warmed through.
- Serve immediately over rice or egg noodles.