Sometimes, on a snowy Sunday, you just crave some stick-to-your-ribs comfort food. When I think of comfort food, one of the first things that pops into mind is hamburger stroganoff, even though my mother never made it. When I was a kid, my best friend Megan and I were rooting around for an after school snack at her house, and we happened upon leftover hamburger stroganoff on rice in the fridge, made by Megan’s mother Lynn.
Even completely cold, it was so delicious and so different from anything I got at my house, and I fell completely in love. As a “grown up”, I do prefer it warm, but I still savor that instant taste memory – and think of that afternoon every time I make this recipe now.
So, without further ado, Lynn’s Hamburger Stroganoff!
Lynn’s Hamburger Stroganoff
- One pound of browned ground beef
- one can of cream of chicken or cream of mushroom soup
- a handful of mushrooms (fresh or tinned, it all works)
- sour cream to taste
- sliced onions, if you desire
- 2 tablespoons of flour
- garlic salt to taste
- salt and pepper to taste
- fresh parsley
Brown and drain the ground beef (brown with sliced onion and mushrooms, if you desire, but it makes it so much better!), then add the flour to the beef and incorporate. Next, add the undiluted tin of cream soup and mix well. Season with garlic salt (I toss in garlic powder too, just for fun), salt and pepper, and mix well. Finally, slowly add sour cream until you have the taste and consistency you like best. Garnish with fresh chopped parsley.
Divine over simple white rice!