My wife and I were wondering when we first had eaten this simple hamburger stroganoff and both of us came to the conclusion—it was something our mothers had made. I guess this recipe predates even boomers. With Campbell Soup Company starting up in 1869, the key ingredient of mushroom soup has been available forever. Regardless, this recipe (like anything you add sour cream to) tastes great.
- 1 ½ pounds of hamburger
- ½ cup chopped onion
- 1 can of mushroom soup
- 1 cup of sour cream
- 2 Tbsps. flour
- 1 can sliced mushrooms
- ¼ Tsp. of garlic salt
Start by browning the hamburger. Once browned, add the chopped onion and cook until the onion is clear. Then add the sliced mushrooms, flour, and garlic salt to taste.
Add a can of mushroom soup and if the mixture seems a bit thick, add a tbsp. or two of water. Should be thick, but souplike, not pasty.
Mix in sour cream just before you will be serving.
This can be served over noodles or pasta. We also like it on toasted English muffins that have been buttered.
Peas are a good match for the stroganoff and if you’re in a wild mood, mix both of them together. Add a green salad and you’re done.
Leftovers heat up well in the microwave.
Recipe makes 3-4 servings.
It doesn’t get much easier than this and it’s a quick meal that every one seems to like.
*Geezer Proof—capable of being made by geezers and small children.