Comfort food! Annie’s Beef Stroganoff is creamy and comforting. The perfect recipe for when the nights turn cold and icy winds blow.
1 tablespoon olive oil or vegetable oil
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1 pound hamburger, 80 to 90% lean
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces canned mushroom stems and pieces, or 4 ounces fresh sliced button mushrooms (see note)
10.5 ounces canned condensed cream of chicken soup
1 cup sour cream, full-fat or low-fat, about 8 ounces
Start by bringing salted water for your noodles to a boil. Meanwhile, chop the onion and mince the garlic. In a 12-inch skillet, heat the oil over medium heat then add the onion and garlic. Cook for about 5 minutes, or until the onion starts to turn translucent.
Crumble in the ground beef and cook, breaking it up further as you go, until no pink remains. Drain if you wish. Add the flour and seasonings to the beef mixture and stir for a minute or two to get rid of the raw flour taste. Add the drained mushrooms.
Add the undiluted cream of chicken soup and the sour cream. Stir to combine and reduce heat to simmer for about 10 minutes. Serve over cooked noodles.
If you’re using fresh sliced mushrooms, add them to the oil at the beginning and cook until the mushrooms have softened and most of the liquid has evaporated. Proceed with the rest of the recipe instructions.
To reheat leftovers: Add a splash of milk (a tablespoon or two) before reheating in the microwave.
Keywords: beef stroganoff, ground beef stroganoff, annie's beef stroganoff
Find it online: https://www.theprovidentcook.com/annies-beef-stroganoff/