- 1-1/2 pounds ground beef
- 1/2 cup chopped onion
- Dash garlic salt
- 2 tablespoons all-purpose flour
- 1 cup water or beef broth
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4-1/2 ounces) mushrooms, drained
- 1 cup sour cream
- Salt and pepper to taste
- Cooked noodles or rice
- Chopped fresh parsley, optional
- In a skillet, cook beef over medium heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Add onion and garlic salt to beef; continue to cook until onion is soft. Stir in the flour; cook and stir 2-3 minutes. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes.
- Gently fold in sour cream; heat only until warm. Add salt and pepper to taste. Serve over noodles or rice and if desired, top with parsley.
Hamburger Stroganoff Tips
What can you use instead of sour cream in hamburger stroganoff?In a pinch, substitute the sour cream in this hamburger stroganoff recipe with a cup of plain Greek yogurt. It lends a similar consistency and tang to sour cream. For more options, check out these other sour cream substitutes.
What else can you serve with hamburger stroganoff?If egg noodles aren’t your thing, serve hamburger stroganoff with cooked rice, mashed potatoes or slices of crusty bread. Round out your meal with a side salad or other green veggie.
How do you store hamburger stroganoff?Refrigerate hamburger stroganoff leftovers in an airtight container for up to 3 days. You can also store leftovers in the freezer for up to 3 months. Learn helpful freezer storage tips from our ultimate guide to freezing food.
—Katie Bandurski, Taste of Home Associate Editor
1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein.