Hamburger Stroganoff With Sour Cream
|Ground beef||6 Pound|
|Onions||6 , chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||4 Clove (20 gm), minced|
|Canned mushroom stems and pieces||24 Ounce, drained (3 Cans Of 8 Ounce Each)|
|Condensed cream of chicken soup||63 Ounce (6 Cans Of 10 1/2 Ounce)|
|Dairy sour cream||6 Cup (96 tbs)|
|Noodles||24 Ounce, cooked, drained|
|Snipped parsley||1 Cup (16 tbs)|
In Dutch oven or large roasting pan, cook and stir ground beef and onion in butter until meat is brown and onion is tender.
Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly.
Stir in soup; heat to boiling, stirring constantly.
Reduce heat; simmer uncovered 10 minutes.
Stir in sour cream; heat through.