Hamburger Stroganoff

A few weeks ago, Hamburger Helper came up in conversation. We talked about how much we liked it, but how bad we felt after eating it. And about how much sodium is in it (38% of the daily value per serving).

The conversation reminded me of this knock-off version. I have no analysis of the sodium content, but there’s no way it’s as high as the commercial brand. Making this requires no more work than making the stuff in the box, tastes better and is better for you. So try it!

Here’s what to do:

Chop the onions.

Chopped onions.

Chopped onions.

Get the ground beef.

Ground beef.

Ground beef.

Measure the pasta.

Small pasta.

Small pasta.

Cook the ground beef and onions.

Ground beef and onions after 5 minutes.

Ground beef and onions after 5 minutes.

While that’s happening, open the can of tomatoes.

Canned tomatoes.

Canned tomatoes.

Add the tomatoes, water and Worcestershire sauce to the cooked beef and onions.

Add the tomatoes, water and Worcestershire sauce.

Add the tomatoes, water and Worcestershire sauce.

Bring the mixture to a boil.

Bring to a boil.

Bring to a boil.

Add the pasta, lower the temperature, cover and cook for 20 minutes.

Add the pasta (a whatfoodimade action shot™).

Add the pasta (a whatfoodimade action shot™).

While that’s happening, measure the sour cream.

Sour cream.

Sour cream.

Here are the results after 20 minutes.

After 20 minutes.

After 20 minutes.

Add the sour cream, stir to blend through and serve.

Add the sour cream and serve… Hamburger Stroganoff.

Add the sour cream and serve… Hamburger Stroganoff.

When I found the original recipe to credit in this post, I was quite surprised to find that it didn’t have mushrooms as an ingredient. I’ve always figured that I had left them out when I copied the recipe originally, because I don’t like them. Points to Canadian Living magazine for getting it right!

Here’s the recipe:
http://www.canadianliving.com/food/hamburger_stroganoff.php

Hamburger Stroganoff

1 lb. ground beef
2 onions, chopped
1 can (19 oz) stewed tomatoes
1 Tbsp. Worcestershire sauce
2 c. small pasta shells or macaroni
1 c. sour cream

In large heavy saucepan or Dutch oven, cook beef and onions for 5 minutes or until meat is no longer pink, breaking up meat with wooden spoon. Pour off fat. Stir in tomatoes, 1 cup (250 mL) water and Worcestershire sauce; bring to boil.

Add pasta and reduce heat to low; cover and simmer, stirring frequently, for 20 minutes or until pasta is tender but firm. Stir in sour cream, heat through but do not boil. Season with salt and pepper to taste.

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