Hamburger Stroganoff

For my first post, I thought I would tell you about one of my tried and true recipes, Hamburger Stroganoff. I have been making this recipe since I was in high school, living with my parents and I am lucky that my husband likes it too...with some modifications. It originally came from a cookbook from the 1970s that my mother had. I have had to modify the recipe as some of the original ingredients can no longer be found. I made this for dinner last night and had yummy leftovers for lunch today.


1 pound ground beef or turkey or half and half
2 Tbsp all purpose flour
1 Tbsp instant minced onion (I substitute 3 cloves worth of minced garlic)
1 beef bouillon cube
1/2 tsp garlic salt
1/2 tsp paprika
1 3-oz can sliced mushrooms (or you can use dried - I omit this completely)
6-oz sour cream
2 Tbsp sherry (I usually omit this as my husband doesn't like the taste)

Season meat with seasoned salt and pepper then brown meat. Stir in flour, onion/garlic, bouillon cube, garlic salt and paprika. Add 1 cup of water and the mushrooms with liquid (since I do not use the mushrooms, I just add about 3 oz extra water). Cover and simmer for 10 minutes, stirring occasionally. Stir sherry into sour cream if using. Add sour cream and stir well to combine it with the mixture in the pan. Heat through approximately 5 more minutes.

I always serve this with whole wheat noodles. I cook them then throw them into the pan with the Hamburger Stroganoff once everything is done. To make this a full meal, I serve it with green beans.

Make sure that you get the bouillon cube melted and stirred in well. Last night, after making this recipe for 15 years, I bit into the undissolved bouillon cube for the first time.

My family always enjoys this meal. I hope your family will too.