Mama's Hamburger Beef Stroganoff

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb ground beef (i prefer 80/20)
• 6 -8 fresh mushrooms (sliced or 1 6.5-ounce canned stems & pieces is fine)
• 1 medium onion (sub onion flakes or onion powder-you get the flavor & kids don't know they're getting the onions lol)
• 1/2-1 minced garlic clove (sub garlic powder for same reason as onion)
• 1/4-1/2 cup all-purpose flour
• 1 (10 1/2 ounce) can cream of celery soup (any brand is fine to your taste)
• 8 ounces sour cream (use 2-8 ounces per batch depending on preference or how much you have on hand -regular or light work)
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon pepper (to taste)

Recipe

• 1 start rice in microwave & it will be ready by the time the rest is done. or of course use stove for rice or noodles.
• 2 brown ground beef with mushrooms, onion, & garlic.
• 3 do not drain (this is why i prefer 80/20.) you have to have some grease for the next step, so add 1-2 tablespoons of butter or margarine if you used ground chuck. if you used a lower quality and there seems to be more than 1/2 cup grease at this stage, drain some off.
• 4 make a roux (pronounced roo) by sprinkling flour on hamburger mixture (you'll know it's right when all the grease is pretty much absorbed but there's not a great excess of flour) & stirring continuously for a few minutes until mixture thickens, then reduce heat to low/medium-low.
• 5 add cream of celery soup & sour cream, stir to warm.
• 6 salt & pepper to taste & serve over rice or noodles (if desired & -lol- to stop kids taking more topping than rice, mix all together before you serve) note: this is a great early recipe for younger cooks, even with the roux process (once you've seen/done it once it's easy to tell if you have it right.).