I believe I have said before that my mother is not a great cook. She made the same five or six things over and over to varying degrees of success.
One thing she made a lot of was hamburger stroganoff. The recipe was similar to this one, so making this did bring back some childhood memories.
There are hints of a traditional stroganoff in the flavor. And a little in the appearance.
Using hamburger makes this stroganoff recipe quite affordable as well. This is probably one of the main reasons we had it growing up - it is fairly cheep to make.
The mushrooms and onions - things that were not added to my mother’s recipe - add some nice texture. The mushrooms also give the dish a lovely earthiness.
The soup gives you all the creaminess you need. The flour helps thicken the soup into a nice sauce.
The sour cream at the end is what makes it a stroganoff. The sauce is super creamy and delicious.
The one thing I thought was strange was that the recipe called for the dish to be served over rice. I have never heard of a stroganoff served over rice - always egg noodles. It was an interesting change that wasn’t half bad.
So while this had some marked differences from my mother’s recipe, the end result was delicious - and honestly better! It absolutely reminded me of my childhood.
HAMBURGER STROGANOFF
1/4 Cup Butter
1/2 Cup Minced Onion
1 Pound Ground Chuck
1 Clove Garlic, Minced
2 Tablespoons Flour
2 Teaspoons Salt
1/4 Teaspoon Monosodium Glutamate
1/4 Teaspoon Pepper
1/4 Teaspoon Paprika
1 Pound Mushrooms, Sliced
10 1/2 Ounce Can Cream of Mushroom Soup
1 Cup Sour Cream
Snipped Parsley
In hot butter in skillet, sauté onions until golden. Stir in meat, garlic, flour, salt, monosodium glutamate, pepper, paprika and mushrooms. Sauté 5 minutes. Add soup. Simmer uncovered, for 10 minutes. Stir in sour cream, heat through. Serve over rice sprinkled with parsley.