Ground Beef Stroganoff (Hamburger Stroganoff)

Started fixing this in the mid-70s from a recipe off a can of Campbell's soup. I have lost the original recipe but this one was close enough to modify somewhat. And actually, this one tastes somewhat better. Original here: https://www.thecountrycook.net/beef-stroganoff/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet over medium-high heat, brown 1 pound ground beef along with 1/2 cup diced yellow onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon minced garlic until thoroughly cooked and crumbled.

Step 2

Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don't add the ground beef back in yet.) Add 3 Tablespoons salted butter and allow it to melt.

Step 3

Then add 3 Tablespoons all purpose flour to the pan, whisk and let it absorb butter.

Step 4

Add 1 cup beef broth and 1 cup chicken broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.

Step 5

Bring temperature down to medium and whisk in 1 cup sour cream and 10.5 ounce can cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Step 6

Skip this step if not cooking noodles in the stroganoff. Add uncooked noodles and 1 cup water and stir until noodles are covered. If you want to serve over prepared noodles leave this step out.

Step 7

Add salt and pepper, to taste. Keep tasting the mixture until it is seasoned the way you like. If it gets too thick, just add water to get the right consistency. Keep the mixture loose to help cook the noodles if adding.

Step 8

Add ground beef back to mixture bring to a boil then reduce the heat to a simmer, stir frequently, and add water to the consistency you want and cook for 10-15 minutes until noodles are cooked.