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Jump to recipeThis easy hamburger stroganoff is quick to put together for a weeknight dinner. It’s hearty and warm for a chilly night.
Who isn’t looking for easy weeknight dinners? This is a recipe I grew up on, and it’s always been one of my favorites. I recently shared my mom’s recipe for wild rice soup. While she made that only once or twice a year, this hamburger stroganoff graced our table frequently.
It’s a simple, skillet dinner that comes together quickly and is especially wonderful on a chilly night.
This is kind of the definition of hearty.
I like to serve it with green beans and some crusty bread.
And by the way, leftovers heat up beautifully!
I’ll give you my ‘picky eater’ tip, too. Ready? Start with extra ground beef (1.25 or 1.5 pounds) and set aside the extra after cooking for pickier eaters. Be sure to cover it to keep warm. They can enjoy the ground beef and noodles, as well as the sides. (Am I the only one with ‘no sauce’ eaters in the house?)
What hearty meal, like this hamburger stroganoff, do you like to make on a chilly night?
Here’s the recipe:
Ingredients
- 1 pound ground beef
- 1/2 onion, chopped
- salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- 2 Tbsp. flour
- 1/2 stick of butter (4 Tbsp.)
- 1 can cream of celery, chicken, or mushroom soup
- 1 cup sour cream
- I package egg noodles, cooked and buttered
Instructions
- Brown the ground beef and onions in skillet
- Add salt and pepper to taste
- Stir in butter
- When melted, stir in flour and paprika.
- Add can of cream soup.
- Using soup can to measure, add one can of water. Stir, scraping bottom.
- Cook about 5 minutes, until bubbly. (Add more water if consistency is too thick)
- Add sour cream and heat through
- Serve over egg noodles
Susan – We have been making this recipe (minus the butter) at our home since our first year of wedded bliss. Now, 28 years later, it is still one of Rick’s favorites!
Well, now besides thinking of my mom whenever I make this, I will think of you too! How nice. 🙂
After browning the ground Green and onions should I drain and return to pan or just leave in the grease??
If you have excess grease, I’d drain it. I use lean ground beef and don’t typically have enough to drain. Good question!
Thanks so much!!
Is there an alternative to flour I have celiac disease and although one of my faves don’t want to alter the taste for the hubs
Because that’s not something I’ve had to navigate, I’m not 100% sure. I wonder if perhaps cornstarch might work (in a lesser amount than the flour)?