Aunt Lilas Hamburger Stroganoff Recipes

HAMBURGER STROGANOFF SKILLET

Hamburger Stroganoff Skillet image

Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves

Steps:

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

HAMBURGER STROGANOFF

Hamburger Stroganoff image

This is one hamburger stroganoff that my whole family will eat! The flavors blend together to make a rich, tangy, delicious sauce, and a hearty meal. Garnish with additional sour cream and fresh parsley.

Provided by Linzie Smith

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground beef chuck
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14 ounce) can beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
1 (12 ounce) package egg noodles
1 cup sour cream
2 teaspoons finely grated raw horseradish

Steps:

Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Nutrition Facts : Calories 736.7 calories, Carbohydrate 77.5 g, Cholesterol 147.3 mg, Fat 33.5 g, Fiber 4.1 g, Protein 31.9 g, SaturatedFat 14.8 g, Sodium 1273.7 mg, Sugar 5.8 g

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