Hamburger - Stroganoff

Name: Hamburger - Stroganoff
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. hamburger; 1/4 c. margarine; onion; 2 Tbsp. flour; salt and pepper to taste; 1/8 tsp. garlic powder; 1 (8 oz.) can mushrooms; 1 can cream of chicken soup; 1 (8 oz.) container sour cream; egg noodles

Eats Now Editorial Team · Meat & Poultry

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Hamburger - Stroganoff – a delicious recipe with hamburger, margarine, onion, flour, salt, garlic powder. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. hamburger
1/4 c. margarine
onion
2 Tbsp. flour
salt and pepper to taste
1/8 tsp. garlic powder
1 (8 oz.) can mushrooms
1 can cream of chicken soup
1 (8 oz.) container sour cream
egg noodles

1
Brown hamburger and drain grease.
2
Add margarine and onion. Cook until onions are tender.
3
Add flour, salt, pepper and garlic; mix well.
4
Add mushrooms and cream of chicken soup.
5
Mix well and simmer on low heat, about 10 minutes.
6
Add sour cream and simmer another 15 to 20 minutes.
7
Cook noodles until done.
8
Serve stroganoff over noodles.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. hamburger, 1/4 c. margarine, onion, 2 Tbsp. flour, and more.

Yes, Hamburger - Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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