1 lb fresh mushrooms, sliced (or one 8 oz can, drained)
1 can cream of chicken soup
1 C sour cream
parsley
Instructions
Saute onion and garlic in butter over medium heat. Stir in beef and brown. Stire in flour, salt, pepper, and mushrooms and cook 5 minutes.
Stir in soup and simmer, uncovered, for 10 minutes. Stir in the sour cream. Heat through. Garnish with parsley (though I add a lot into the recipe itself for the extra flavor)
Serve over egg noodles.
Originally Submitted
10/26/2008
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You can add this Hamburger Stroganoff recipe to your own private DesktopCookbook.