Hamburger Stroganoff

Name: Hamburger Stroganoff
Total time: 45
Yield: 4
Ingredients: 1 pound ground beef chuck; 1 (8 ounce) package sliced fresh mushrooms; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 (14 ounce) can beef broth; 1 (10.5 ounce) can condensed cream of mushroom soup; 2 tablespoons Worcestershire sauce; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 1 (12 ounce) package egg noodles; 1 cup sour cream; 2 teaspoons finely grated raw horseradish

Recipe by Linzie Smith from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

1 pound ground beef chuck
•

1 (8 ounce) package sliced fresh mushrooms
•

1 medium onion, chopped
•

2 cloves garlic, minced
•

2 tablespoons all-purpose flour
•

1 (14 ounce) can beef broth
•

1 (10.5 ounce) can condensed cream of mushroom soup

•

2 tablespoons Worcestershire sauce
•

1 teaspoon ground black pepper
•

0.5 teaspoon salt
•

1 (12 ounce) package egg noodles
•

1 cup sour cream
•

2 teaspoons finely grated raw horseradish

Instructions

Cook and stir beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
When you reduce the heat, bring a large pot of lightly salted water to a boil. Add egg noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over egg noodles.