Ground Beef Stroganoff Hamburger Recipes

GROUND BEEF STROGANOFF

Steps:

• Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
• Add sliced mushrooms and saute for another 5 minutes.
• Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
• Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
• Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

GROUND BEEF STROGANOFF (HAMBURGER)

Steps:

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.

BEEF STROGANOFF BURGERS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm.
• Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes.
• Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers.
• Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare.
• Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce. Cover with bun tops and serve.

SIMPLE HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
• Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

HAMBURGER STROGANOFF

Steps:

• In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles 5-7 minutes; drain. Add onion and garlic salt to beef; continue to cook until onion is soft. Stir in the flour; cook and stir 2-3 minutes. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes. , Gently fold in sour cream; heat only until warm. Add salt and pepper to taste. Serve over noodles or rice and if desired, top with parsley.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!

QUICK AND EASY HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes.
• Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

GROUND BEEF / HAMBURGER STROGANOFF CASSEROLE

Steps:

• In a pot boil the egg noodles in salted water till tender; drain and set aside.
• In a large skillet brown the hamburger meat and onion till it's done. DO NOT DRAIN!
• Add 1 cup of milk then add the flour and whisk till smooth. Slowly add milk as it comes to a boil. The skillet should be half way full by now. Pour the beef/gravy mix into a large mixing bowl and add 1 cup of the cheese and the Worcestershire sauce. You may need to add more to your taste .
• Add the noodle and mix well. Pour into a 13x9x2-inch pan and sprinkle with remaining cheese. Bake at 425°F for about 10 minutes.

EASY GROUND BEEF STROGANOFF

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.