Stroganoff Beefburgers
Adapted from a recipe in the Casserole Cook Book, page 57.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 500-750 grams ground beef, (1-1½ lb)
- 3 slices bacon, diced
- ½ cup onion, diced
- 1½ tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon paprika
- dash black pepper
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
- 6-8 hamburger buns, split, toasted, or toast
Brown the ground beef and bacon in a large non stick pan. Add onion and cook until onion is tender but not browned. Drain off excess fat.
Stir in flour, salt, and paprika. Add pepper as desired.
Stir in soup, heat slowly, stirring often, about 20 minutes.
Stir in sour cream and heat through.
Serve on toasted buns (may be a bit sloppy) or over toast (less sloppy), enjoy.
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.