This hamburger stroganoff recipe uses canned cream of mushroom soup and cream of chicken soup for an easy beef stroganoff to serve over egg noodles.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
655 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
Step 2
Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
Step 3
Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt. Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes. Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.
Ingredients
1 cup sour cream
2 tablespoons butter
1 tablespoon all-purpose flour
1 onion, chopped
1 pound ground beef
1 tablespoon garlic salt
1 (16 ounce) package egg noodles
1 (4.5 ounce) can sliced mushrooms, drained (Optional)
1 (10.5 ounce) can cream of mushroom soup (such as Campbell's®)
1 (10.5 ounce) can cream of chicken soup (such as Campbell's®)
