15 Minute Hamburger Stroganoff Food

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.

15 MINUTE HAMBURGER STROGANOFF

Steps:

• 1. Brown hamburger with onion, salt and pepper. Drain. While meat is browning, boil water for cooking noodles. Salt water. Cook noodles until done. Drain water. Add to hamburger mixture 1 can of soup and 3 T. sour cream. Stir over med. heat. Add can drained mushrooms. Heat throughly. Add burger mixture to 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.

EASY 15-MINUTE BEEF STROGANOFF

Steps:

• Trim fat from meat and reserve.
• Cut meat diagonally in very thin strips.
• Heat fat in skillet until there are 3 tbsp melted fat (may need to add oleo/butter if beef is very lean).
• Remove trimmings.
• Brown meat.
• Add 2/3 cup water and mushrooms.
• Stir in soup mix.
• Heat to boiling.
• Blend sour cream and flour.
• Add to hot mixture.
• Cook and stir until mixture thickens.
• Sauce will be thin.
• Serve over rice or noodles.

HAMBURGER STROGANOFF

Steps:

• Brown the ground beef
• In a large saute pan over medium-high heat, melt 1 tsp butter and swirl it around
• Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
• Sprinkle the meat with a pinch of sea salt. (Don't stir the meat, as stirring will prevent browning)
• Once the meat is well browned on one side (a couple of minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip it to the other side
• Once that side is browned as well, use a slotted spoon to remove it from the pan and set aside
• Continue browning the meat in batches, adding a tsp of butter to the pan with each batch, if needed, lightly salting the pan and the meat, until it all has been browned.
• Remove meat from pan and drain excess fat
• Stroganoff
• Melt 2 Tbsp butter in the same skillet over medium-high heat.
• Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes
• Add mushrooms and sprinkle with freshly ground pepper and a pinch of sea salt
• Sauté until the liquid has evaporated (~ 12 minutes)
• Add beef broth, then Cognac
• Simmer until liquid thickens and just coats mushrooms (~ 15 minutes)
• Stir in crème fraîche and Dijon mustard
• Add meat and chopped dill and simmer over low
• Season to taste with sea salt and freshly ground black pepper
• Make the noodles
• Meanwhile, cook noodles in large pot of boiling salted water, according to the package directions. Drain.
• Transfer to a bowl and add the remaining 4 tablespoons butter, tossing to coat
• Serve
• Divide noodles among plates
• Top with beef and sauce
• Sprinkle generously with paprika and fresh herbs

HAMBURGER STROGANOFF SKILLET

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.