Hamburger Stroganoff

I recently went through a spate of not-so-successful experimentations in the kitchen. As a result, I became frustrated, and we were faced with eating our way through some things we would just as soon not eat. I don't like to hear Pritchard Parker say, "not bad" about a meal I cooked.  I want to hear, "Mmmmm, this is delicious". 

I decided to back up and make something tried and true, down to the letter of the recipe. I turned to my most beloved cookbook, Betty Crocker's Cookbook, which is also my first cookbook.  This book really helped me gain confidence in the kitchen when I was a young bride. I like to think I am much more advanced in my culinary skills now, but sometimes I am forced to back pedal to my beginnings, including the cream of soup. 

In addition to this Hamburger Stroganoff, I still use a few other recipes from this book, including the Toffee Bars, the Potato Salad, and the Lasagna.

"Quick 'n Easy"

HAMBURGER STOGANOFF

"Company coming on short notice? Here's a recipe that belies its speed. Good on rice, too."

1 pound ground beef

1 medium onion, chopped

1/4 cup butter

2 Tbsp. flour

1 tsp. salt

1 clove garlic, minced

1/4 tsp. pepper

1 can (8 oz.) mushrooms

1 can cream of chicken soup

1 cup sour cream

2 cups hot cooked noodles

Snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender.  Stir in flour, salt, garlic, pepper, and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat.

Stir in soup;  simmer uncovered 10 minutes.  Stir in sour cream; heat through.  Serve over noodles.  Sprinkle with snipped parsley. 

"4 to 6 servings"

I am sharing this recipe with Mom's Sunday Cafe for Cookbook Sunday