Recipe by Chef w wahl
A twist on classic stroganoff- my son's favorite meal. Serve as a hotdish or over warm biscuits, noodles, toast, or mashed potatoes. (I use 1/2 to 1 lb of hamburger depending what I have to use up.)
Top Review by Home Chef Mariann
My 8 year-old daughters both said, "YUM, this is gooooood." I didn't have cream of potato soup, so I used cream of celery. I wouldn't use it again, though, as the celery was a little stronger than I wanted. I also used diced onions since I didn't have the dried onions. It was really, really good. Thank you for sharing!
- 1 lb hamburger
- 3 bacon
- 2 dashes instant minced onion
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄4 teaspoon Hungarian paprika
- 1 dash pepper
- 10 1⁄2 ounces cream of potato soup
- 16 ounces milk
- 1 cup sour cream (optional)
Directions See How It's Made
- Cut pieces of raw bacon into small bites.
- Place ground beef and raw bacon in a skillet.
- Cook over medium heat, stirrring, until ground beef is well browned and bacon is browned.
- Drain off excess grease/ fat.(okay if little fat left.).
- add onion.
- Blend flour, salt, paprika, pepper, and cream of potato soup in a bowl with enough milk to make a thick pourable mixture.
- Cook over low heat uncovered 15 to 20 minutes, stirring occasionally.
- Add remaining milk as needed to keep sauce from getting too thick stirring well after each adddition.
- Take out any portion that doesn't want sour cream.
- Reduce sour cream by 1/4 cup for each serving removed.
- Add sour cream to remaining portions and heat through.
- Serve over biscuits or noodles or toasted bread.