Hamburger Stroganoff
This is my FIL's recipe (which, I'm sure he got out of a cookbook) but it's turned me into a stroganoff snob. I can't stand the boxed stroganoff meals anymore and I'm very leery when someone says they're making stroganoff for us.
This is my FIL's recipe (which, I'm sure he got out of a cookbook) but it's turned me into a stroganoff snob. I can't stand the boxed stroganoff meals anymore and I'm very leery when someone says they're making stroganoff for us.
- 1/2 teaspoon salt
- 1 medium onion
- 2 tablespoons all purpose flour
- 2 tablespoons butter or margerine
- 1 can cream of chicken soup undiluted
- 8 ounces sour cream
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds ground beef 90% lean
- 1 clove garlic, minced
- 1 cans mushroom stems & pieces drained
- 8 ounces extra wide egg noodles prepared
- Carbohydrate 31.8851448553946 g
- Cholesterol 119.73950247552 mg
- Fat 22.7548533394375 g
- Fiber 1.64822146279034 g
- Protein 22.3720532169339 g
- Saturated Fat 8.81245431863432 g
- Serving Size 1 1 Serving (269g)
- Sodium 918.552546008844 mg
- Sugar 30.2369233926043 g
- Trans Fat 2.94935190341221 g
- Calories 424 calories
Step-by-step
- In a large skillet (or medium pot), cook ground beef and onion in the butter until the beef is no longer pink.
- Do not drain the meat (unless there is copious fat) and stir in the flour, salt, garlic, pepper, and mushrooms.
- Cook for 5 minutes, stirring frequently
- Stir in the soup and bring to a boil
- Reduce heat and simmer, uncovered, for 10 minutes stirring occasionally
- When ready to serve, stir in sour cream and heat through but do not allow it to boil
- Serve over the prepared noodles
Swapping full-fat sour cream for plain Greek yogurt alters the sauce drastically, reducing its thermal stability and introducing a sharper lactic tang that requires careful seasoning adjustments to balance. Understanding how individual components behave under heat ensures a sauce that coats wide egg noodles evenly without breaking.
- Brown the beef and diced onion in a large skillet until the meat registers no pink color, which requires roughly 8 to 10 minutes over medium-high heat.
- Stir all-purpose flour directly into the retained pan fats and cook for 5 minutes; this raw flour toast eliminates starchy flavors and builds the thickening matrix for the sauce.
- Maintain a gentle simmer for 10 minutes after incorporating the undiluted cream of chicken soup to hydrate the starch molecules fully.
- Fold in the sour cream off the direct heat source or over the lowest possible flame, ensuring the temperature never reaches a boil, which causes the dairy proteins to curdle and separate.
Refrigerate leftovers promptly in an airtight container within 2 hours of preparation, consuming them within 3 days. Reheat gentle portions over low heat on the stovetop while stirring constantly, adding a tablespoon of water if the sauce thickens excessively during chilling.
