One Skillet Hamburger Beef Stroganoff

One Skillet Hamburger Beef Stroganoff might be just the main course you are searching for. For $2.96 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 35g of protein, 29g of fat, and a total of 627 calories. This recipe serves 5. This recipe is liked by 46 foodies and cooks. This recipe from Serena Bakes Simple from Scratch requires mushrooms, sour cream, lean ground beef, and thyme. It is a rather cheap recipe for fans of Eastern European food. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 83%, this dish is outstanding. Try Skillet Hamburger Stroganoff, Beef Stroganoff – Hamburger Helper Style, and Beef Stroganoff – Hamburger Helper Style for similar recipes.

Servings: 5

 

Ingredients:

4 cups Beef Broth

12 ounces Dried Egg Noodles

1 tablespoon Extra Virgin Olive Oil

3 cloves Garlic, Minced

1 pound Lean Ground Beef

8 ounces Mushrooms, Sliced

1 whole Onion, Sliced

Chopped Parsley Or Scallions For Garnish

2 cups Sour Cream

1/2 teaspoon Thyme

1 tablespoon Worcestershire Sauce

Equipment:

frying pan

pot

Cooking instruction summary:

In a large skillet or pot with a lid add olive oil and ground beef over medium-high heat. Cook until hamburger is broken up and starting to brown. Stir in onions and garlic. Cook until onions start to caramelize. Add mushrooms and cook until mushrooms are starting to soften. Add beef broth, thyme, worcestershire sauce and dried egg noodles. Stir until well combined bring to a simmer, cover and reduce heat to low. If egg noodles aren't full submerged stir pot after 6 minutes. Cook for a total of 12 minutes or until noodles are tender. Remove from heat and stir in sour cream. Garnish with parsley or scallions and serve.

 

Step by step:


1. In a large skillet or pot with a lid add olive oil and ground beef over medium-high heat. Cook until hamburger is broken up and starting to brown.

2. Stir in onions and garlic. Cook until onions start to caramelize.

3. Add mushrooms and cook until mushrooms are starting to soften.

4. Add beef broth, thyme, worcestershire sauce and dried egg noodles. Stir until well combined bring to a simmer, cover and reduce heat to low. If egg noodles aren't full submerged stir pot after 6 minutes. Cook for a total of 12 minutes or until noodles are tender.

5. Remove from heat and stir in sour cream.

6. Garnish with parsley or scallions and serve.


Nutrition Information:

Quickview
627k Calories
35g Protein
29g Total Fat
56g Carbs
24% Health Score
Limit These
Calories
627k
31%

Fat
29g
45%

  Saturated Fat
14g
88%

Carbohydrates
56g
19%

  Sugar
6g
7%

Cholesterol
161mg
54%

Sodium
901mg
39%

Get Enough Of These
Protein
35g
70%

Selenium
77µg
111%

Vitamin K
69µg
66%

Phosphorus
527mg
53%

Vitamin B3
9mg
49%

Zinc
6mg
44%

Vitamin B12
2µg
44%

Vitamin B2
0.61mg
36%

Manganese
0.71mg
35%

Vitamin B6
0.67mg
34%

Potassium
947mg
27%

Iron
4mg
26%

Copper
0.46mg
23%

Vitamin B5
2mg
23%

Magnesium
81mg
20%

Vitamin A
965IU
19%

Calcium
164mg
16%

Vitamin B1
0.25mg
16%

Folate
52µg
13%

Fiber
3g
13%

Vitamin C
10mg
12%

Vitamin E
1mg
9%

Vitamin D
0.75µg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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