Hamburger Stroganoff               Serves 4

  • 1 or two slices onion, chopped
  • cooking oil
  • garlic salt
  • ½ pound hamburger (approx. .22 kg)
  • seasoned salt (unless allergic to MSG)
  • lemon pepper (optional)
  • 1 can mushroom pieces, drained
  • flour
  • paprika
  • 1 can cream of chicken soup (undiluted)
  • sour cream (approx ¼ to ½ cup)

  • beef boullion (liquid or cube)
  • noodles

  • In a large frying pan, saute the onion in the oil and sprinkle with garlic salt (to taste)
  • Sprinkle the hamburger with seasoned salt and lemon pepper, if using, then add to pan and brown (over medium heat)
  • At this point, I usually take out the meat and onion and remove most of the grease from the pan before putting them back
  • Add drained mushrooms, stir into mixture, sprinkle with flour (enough to dust most of the meat, about ½ to 1 tbsp) and paprika (enough to dust most of the flour)
  • Stir well and turn down the heat to low; cook for about 5 minutes
  • Add the can of chicken soup, stir well, bring to a boil (over medium heat), then turn down and simmer for about 10 minutes
  • This is a good time to start the water boiling for the noodles. Add a dollop of beef boullion (if liquid, or a cube otherwise) to the water. Once it's boiling add a fistful of noodles (I use fettucine) for each person
  • When the noodles are ready, turn off the heat under the stroganoff, then add the sour cream. Be sure not to let this mixture boil or it will curdle. The original recipe called for a half cup of sour cream, but we find that about half that is plenty.
  • Serve stroganoff over noodles (sprinkle with more paprika, if desired). I like this with carrots.

NOTE:   The stroganoff is fine reheated in the microwave the next day - just be careful not to bring it to a boil