Hamburger Stroganoff with Poppy Seed Noodles
I love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. The poppy seed noodles add even more flavor.—Jutta Doering, Kelowna, British Columbia
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
- poppy seed noodles:
- 8 ounces wide noodles, cooked and drained
- 2 teaspoons poppy seeds
- 1 tablespoon butter, melted
- Chopped fresh parsley
Directions
-
1In a large skillet, cook beef and onion in butter, crumbling beef, until meat is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
-
2Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
-
3Meanwhile, combine the noodles, poppy seeds and melted butter; toss lightly. Serve Stroganoff with noodles. Garnish with parsley.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
