Hamburger Stroganoff with Poppy Seed Noodles

Total Time Prep/Total Time: 30 min.

Yield 6 servings

I love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. The poppy seed noodles add even more flavor.—Jutta Doering, Kelowna, British Columbia

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
POPPY SEED NOODLES:
8 ounces wide noodles, cooked and drained
2 teaspoons poppy seeds
1 tablespoon butter, melted
Chopped fresh parsley

Directions

In a large skillet, cook beef and onion in butter, crumbling beef, until meat is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
Meanwhile, combine the noodles, poppy seeds and melted butter; toss lightly. Serve Stroganoff with noodles. Garnish with parsley.

Nutrition Facts

1 cup: 509 calories, 25g fat (13g saturated fat), 136mg cholesterol, 810mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 31g protein.

I love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. The poppy seed noodles add even more flavor.—Jutta Doering, Kelowna, British Columbia

Recipe Creator