1 pkg (12oz) yoke noodles; I call them egg noodles if that helps
1/4 stick (half) butter
16 oz sour cream
2 cans (10.5oz per can) cream of chicken soup
2 pounds hamburger
1 white onion; diced
3 garlic cloves; diced
4 T flour
1/4 tsp paprika
6-8 baby portabello mushrooms; sliced (optional; I always cook in a separate pan and add to my serving at the end because Tanner doesn’t like mushrooms and I love them)
salt and pepper
1. Start by filling a large pasta pot with a palm full of salt and water. Place the pot over medium-high heat until it comes to a boil.
***TIP: Whenever cooking with pasta you always want the pasta water to get started first while you are making the filling for the pasta; it takes longer to come to a boil.
2. Now find your largest sauté pan you have. Place it over medium heat with a drizzle of olive oil and 1/4 stick (half) of butter. I add the olive oil with the butter to help keep the butter from burning/turning brown.
3. While your butter is melting lets dice up our onions, garlic and mushrooms. Once your have finished dicing your veggies then add the onions and garlic to the sauté pan, and set your mushrooms aside.
4. I like to give my veggies a good toss in the butter to make sure everything is coated really well and won’t burn. Also add a sprinkle of salt and pepper. You want to season all layers and the salt will also help sweat the onions.
5. Now that your onions are translucent go ahead and add your hamburger to the sauté pan. To the hamburger give it a good sprinkle of salt and pepper again and continue to cook until browned
6. After your meat has browned nicely go ahead and strain off some of the excess grease. I normally just lean my sauté pan over my sink and pour out as much grease as I can without dumping all my hamburger out of the sauté pan. You don’t need to get all the grease out, just some.
7. Ok, now that your grease is taken care of this is the optional part. If you want to cook the mushrooms with the entire dish then go ahead and add them to the hamburger. If you are like my house where you have some liking mushrooms and others who don’t just add a tab of butter in a small sauté pan and cook the mushrooms on medium heat separately for 6-8 minutes. Also to the hamburger you are going to add your flour to help thicken up the sauce we are about to make.
8. Continue to stir your hamburger and the flour frequently because it will burn. Cook the flour into the hamburger for about 3-5 minutes
9. After the flour has incorporated with the hamburger add your two cans of cream of chicken and paprika. Again this vs cream of mushroom will help any non mushroom lovers eat the dish. Stir until everything is thoroughly combined and let is cook for 8-10 minutes.
10. While the cream of chicken and hamburger mixture is cooking lets add our pasta noodles to the boiling water. These noodles cook extremely fast so check them even after 3-4 minutes of boiling. 11. Once the noodles are al dente then strain and set aside.
12. Now lets return our attention to the hamburger mixture. Add your sour cream and stir until everything is nicely combined. At this point you can turn your heat down to low.
13. Add your strained pasta back to the large pasta pot. Pour your hamburger mixture over the pasta and mix.
14. If you are the rare mushroom lover this is also where you can add your cooked mushrooms onto your plate and then mix into the stroganoff once plated.
15. There you have it folks, a cheaper version beef stroganoff