Kim's Kitchen

Stroganoff

• 2 lb Hamburger
• 8-12oz Fresh Sliced Mushrooms
• 1 Large Diced Onion
• Salt & Pepper to taste
• 1 tsp. Garlic
• 1-2 T. Flour
• 1 Can Beef Broth (14.5 oz)
• 1 Can Cream of Mushroom Soup (10.5 oz)
• 1 Cream of Mushroom Can full of Milk
• 1 T. Worcestershire Sauce
• 1 tsp. Dried Parsley Flakes
• 1/3 C. Sour Cream
• Pre-cooked Noodles, Rice or Potatoes

Often Stroganoff is made with thinly sliced Beef Roast or Steaks and while you can certainly modify this recipe to do that, this is my budget-conscious version.

In a large, deep skillet, combine Hamburger, Mushrooms, Onion, Salt, Pepper & Garlic. Cook on medium heat until burger is no longer pink. If there is any excess grease from the meat, drain it off.

Sprinkle Flour on top of Burger Mixture, mix in well and cook (stirring constantly) for 2 minutes. (The flour is used to thicken the Stroganoff so use your discretion on the amount - I normally use 2 T.)

Stir in Beef Broth, Cream of Mushroom Soup, Cream of Mushroom Soup Can full of Milk, Worcestershire Sauce & Parsley. Simmer over medium heat for 10 minutes, stirring occasionally.

Reduce heat to low and stir in Sour Cream. Simmer for 5 minutes.

Serve Stroganoff over bed of Noodles, Rice, Mashed Potatoes or a Baked Potato.

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