Simple Hamburger Stroganoff Recipe

Rewritten review: The recipe provided a solid foundation, but I made some modifications by halving the amounts of cream cheese, sour cream, and soup. I also incorporated garlic and onion into the meat, seasoning with salt and pepper to my liking. The dish turned out wonderfully, with the cream cheese imparting a delicious flavor. My 6-year-old thoroughly enjoyed it, and I found it to be a quick and easy meal to prepare. I will definitely be making this again in the future.

To enhance the flavor of this recipe, I incorporated garlic powder and chopped onion into the hamburger mixture, along with 3/4 cup of red wine. The result was delicious!

This dish was amazing! I made some tweaks by using fresh mushrooms and sautéing them with onions and celery while cooking the meat. I seasoned it with garlic powder, ground pepper, and Worcestershire sauce, and even added a couple of eggs. It turned out to be the best stroganoff I've ever made!

An excellent base recipe that I personalized to suit my preferences :) To start, I diced 3 slices of precooked bacon and heated them in a large pan while I prepared the ground meat. I always opt for the highest quality ground meat within my budget - grass-fed, pasture-raised, and as lean as possible. I chose linguine for the pasta and reserved approximately 1/2 cup of cooking water to replace milk if needed. As the ground meat neared completion, I added a finely chopped small onion and cooked it until translucent. To the mixture, I introduced a dollop of sweet paprika, 1 teaspoon of minced garlic from a jar, 1 teaspoon of Worcestershire sauce, and a rounded tablespoon of Beef Better than Bouillon, along with a splash of pasta water to meld the flavors. Following this, I incorporated canned sliced mushrooms, which my husband doesn't prefer, leaving more for me! I utilized 6 ounces of cream cheese, 4 ounces of sour cream, and a can of cream of mushroom soup. To reach my desired consistency, I thinned out the sauce with the remaining pasta water. After combining the pasta with the sauce in the pan and warming it through, I topped it with a generous sprinkling of parsley for garnish. Thank you, Jessica, for sharing your recipe with us!

I started by sautéing onion and garlic before browning the meat. Following advice from other reviewers, I opted to use just one can of soup and half of the cream cheese. Once the cream cheese had melted, I combined the milk, sour cream, and remaining soup with the beef mixture.

This recipe is fantastic! Thank you for sharing! I made a few tweaks... I included seasonings like salt, pepper, beef bouillon, nutmeg, and a touch of sugar. I opted for more sour cream than cream cheese, added onions and garlic to the meat, along with fresh mushrooms. The result was absolutely delicious! I have also tried this with a chuck roast instead (using cream of mushroom soup) cooked in the crockpot. I prepare it before heading to work, and the meat is ready by the time I return home. Then I simply put it all together as per the original recipe. This has quickly become a family favorite!

Quick and easy to prepare, and it tastes fantastic!

I followed the recipe exactly, but used frozen mushrooms instead of canned ones. The amount of noodles was overwhelming, and placing them in the same pan as the stroganoff was a mistake - you would need a huge pan to fit everything. Unfortunately, the stroganoff turned out to be quite bland.

I like to use a combination of sour cream and cream cheese in my recipe. I skip the milk and instead add a dash of soy sauce for extra flavor. I season it with onion and garlic powder, pepper, and finely chopped shallots.

Excellent flavor. I substituted Greek Yogurt for the cream cheese.