Lighter Hamburger Stroganoff Recipes

HAMBURGER STROGANOFF

Steps:

• In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles 5-7 minutes; drain. Add onion and garlic salt to beef; continue to cook until onion is soft. Stir in the flour; cook and stir 2-3 minutes. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes. , Gently fold in sour cream; heat only until warm. Add salt and pepper to taste. Serve over noodles or rice and if desired, top with parsley.

SIMPLE HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
• Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

QUICK AND EASY HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes.
• Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

'LIGHTER' HAMBURGER STROGANOFF

Steps:

• Melt butter in large nonstick skillet; add wine and onions; cook until soft.
• Remove from skillet, set aside.
• Add meat to skillet; cook thoroughly.
• Stir in flour.
• Slowly add broth while stirring.
• Add onion and drained mushrooms.
• Cook over med-low until thickened, stirring occasionally.
• Remove from heat; add sour cream and heat through.
• Serve over cooked noodles.

HAMBURGER STROGANOFF

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.

HAMBURGER STROGANOFF

Steps:

• Brown ground beef with onion until beef is no longer pink and onion is clear; add garlic and mushrooms; sauté about 2 minute.
• Drain excess fat.
• Add soup and remaining ingredients except sour cream.
• Simmer uncovered 15 minutes.
• Stir in sour cream and parsley, chives or dill.
• Serve with rice or noodles.

LIGHT BEEF STROGANOFF

Steps:

• Slice steak into small strips.
• Set aside.
• Sauté garlic and onion in butter until tender.
• Add steak, and, stirring constantly, cook until steak is lightly browned.
• Add mushrooms and finish browning steak.
• Add wine; cover and cook 10 minutes on low.
• Dissolve cornstarch in cooled beef broth; stir into beef mixture.
• Cook, stirring constantly, until smooth and thickened.
• Remove from heat; stir in dill and sour cream.
• Serve over cooked hot noodles.

LIGHTER BEEF STROGANOFF

Steps:

• Spray a large nonstick skillet with Pam. Heat over medium-heat. Add beef and onion powder; cook until beef is browned and crumbled. Drain; remove from skillet and set aside.
• Respray skillet and add broth. Saute mushrooms over med-high heat until tender. Stir beef back into pan.
• Combine starch and water together. Add to skillet and cook until thickened.
• Reduce heat and slowly add sour cream, stirring well. Serve over hot noodles.