Hamburger Stroganoff

[Roxy]

Hamburger Stroganoff:

 

1 - 1 lb. pkg. ground chuck

1 (8 oz.) package sliced fresh mushrooms

1 onion, chopped

2 cloves garlic, minced

2 T. all-purpose flour

1 (14 oz.) can beef broth

1 (10.75 oz.) can cream of mushroom soup with roasted garlic

2 T. Worceestershire sauce

1 t. ground black pepper

1/2 t. salt

1 cup sour cream

2 t. horseradish

1 (12 oz.) pkg. wide egg noodles, cooked according to package directions and kept warm

Garnish: sour cream, minced fresh parsley

 

In a large skillet, combine ground chuck, mushrooms, onion and garlic. Cook over medium-high heat until beef is browned and crumbly; drain. Stir in flour, and cook, stirring frequently, for 2 minutes. Stir in broth, soup, Worcestershire sauce, pepper and slt. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15 minutes.

 

In a small bowl, combine sour cream and horseradish; and to beef mixture stirring to combine. Cook for 5 minutes, or until heated through. Serve over hot cooked egg noodles. Garnish with sour cream and fresh parsley, if desired.

 

Note: The stroganoff mixture can be made 1 day ahead and refrigerated or frozen for up to 1 month. If frozen, thaw completely in refrigerator before warming in microwave