Ingredients for Hamburger Stroganoff With Cream Of Chicken Soup
- Hamburger Meat
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Sliced Mushrooms
- Cream Of Chicken Soup
- 1/2 cup sour cream
- 1 tablespoon dried parsley flakes
- Egg Noodles
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How to Make Hamburger Stroganoff With Cream Of Chicken Soup
- Cook 1 pound of egg noodles according to package directions. Drain and set aside.
- While noodles cook, brown 1 pound ground beef and 1 medium onion (chopped) in a large skillet over medium-high heat. Drain off any excess grease.
- Add 2 tablespoons butter to the skillet. Whisk in 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Gradually whisk in 10.75 ounces (1 can) cream of chicken soup until the sauce is smooth and thickened.
- Stir in 8 ounces (1 package) sliced mushrooms and simmer for 5-10 minutes, or until mushrooms are tender.
- Reduce heat to low. Stir in 1/2 cup sour cream and 1 tablespoon dried parsley flakes. Heat through, but do not boil.
- Gently stir in the cooked noodles.
- Serve immediately, garnished with extra parsley flakes if desired. Enjoy with garlic bread and corn on the side!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
8g
Fat
114g
Carbs
9g
