Hamburger Stroganoff Recipe Recipe

Name: Hamburger Stroganoff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cube butter; 1/2 c. minced onion; 2 cloves garlic, pressed; 1 (2 1/2 ounce.) can sliced mushrooms, liquid removed; 1 to 1 1/2 pound grnd sirloin; 3 tbsp. lemon juice; 3 tbsp. red wine; 1 can consomme, undiluted; 1 teaspoon salt; 1/2 teaspoon pepper; 4 ounce. uncooked noodles; 1/2 pt. lowfat sour cream; Minced parsley

Servings: persons

1 cube butter
1/2 c. minced onion
2 cloves garlic, pressed
1 (2 1/2 ounce.) can sliced mushrooms, liquid removed
1 to 1 1/2 pound grnd sirloin
3 tbsp. lemon juice
3 tbsp. red wine
1 can consomme, undiluted
1 teaspoon salt
1/2 teaspoon pepper
4 ounce. uncooked noodles
1/2 pt. lowfat sour cream
Minced parsley

1
Use electric skillet or possibly skillet with lid.
2
Saute/fry onion, garlic, mushrooms in butter.
3
Add in lean grnd sirloin and cook only till pink is gone.
4
Add in the lemon juice, red wine, and consomme, salt, and pepper.
5
Add in 4 ounces of uncooked noodles, tuck noodles under juice an simmer, covered, 15 min.
6
Can be made ahead.
7
Just heat before serving.
8
Add in 1/2 pint lowfat sour cream in mix if you like or possibly serve separately on table with minced parsley.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cube butter, 1/2 c. minced onion, 2 cloves garlic, pressed, 1 (2 1/2 ounce.) can sliced mushrooms, liquid removed, and more.

Yes, Hamburger Stroganoff Recipe 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.

Hamburger Stroganoff Recipe

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