Miracle Hamburger Stroganoff Recipes

Steps:

• Brown ground beef and onion in a skillet with butter; drain fat.
• Add flour, salt, garlic, pepper, and mushrooms.
• Stir and cook mixture for 5 minutes.
• Add the condensed soup and 1/2-1 cup milk and simmer 5-10 minutes on low, stirring constantly.
• Add sour cream; allow to heat through but do not boil.
• Serve stroganoff over hot cooked noodles (or mixed in), garnished with parsley.

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.

Steps:

• Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Steps:

• Brown ground beef.
• Add onions and cook until the onions are clear.
• Add mushrooms, continue cooking.
• After the mushrooms are warm add the minced garlic and continue cooking on low.
• Add soup and water, mix and simmer for about 10 minutes.
• Add miracle whip and salt and pepper to taste.
• Serve over noodles.

Steps:

• Brown hamburger in large skillet with onion and garlic.
• Drain out fat and add soup, sour cream, mustard and milk.
• Simmer for 5 minutes.
• Add salt and pepper for taste, and serve with egg noodles or rice.

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.

Steps:

• Mix salad dressing and flour; gently whisk in milk until smooth.
• Cook on medium heat, stirring constantly, until sauce is thick.
• Set aside.
• Brown beef.
• Drain and rinse under hot water to get rid of extra fat.
• Cook onions and mushrooms until onion is soft.
• Drain and add back to pan along with beef.
• Add sauce, basil, oregano, parsley, red wine, worcestershire sauce, and tomatoes.
• Heat to blend flavors.
• Serve over rice or noodles.