Easy Ham Stroganoff Recipes

Steps:

• Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.

Steps:

• Place broccoli and water in a 1 quart microwave-safe bowl.
• Cover and microwave on high for 3 to 5 minutes, or until the broccoli is tender, stirring once.
• Drain; set aside and keep warm.
• In another microwave-safe bowl, heat butter, uncovered on high for 20 seconds, or until melted.
• Add onion, cover and microwave on high for 2 minutes, or until tender.
• Stir in flour until blended.
• Gradually, stir in broth; mix well.
• Microwave, uncovered, on high for 4 to 6 minutes, or until thickened and bubbly, stirring once.
• Add the ham, sour cream, mushrooms and reserved broccoli; mix well.
• Cook, uncovered,on high for 3 to 5 minutes, or until heated through, stirring once.
• Serve on noodles.

Steps:

• Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
• Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
• In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
• Repeat twice more, ending with ham mixture on top.
• Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Steps:

• In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles 5-7 minutes; drain. Add onion and garlic salt to beef; continue to cook until onion is soft. Stir in the flour; cook and stir 2-3 minutes. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Reduce heat; cook, stirring occasionally, 8-10 minutes. , Gently fold in sour cream; heat only until warm. Add salt and pepper to taste. Serve over noodles or rice and if desired, top with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes.
• Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
• Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

Steps:

• Place broccoli and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until the broccoli is tender, stirring once. Drain; set aside and keep warm. , In another microwave-safe bowl, heat butter, uncovered, on high for 20 seconds or until melted. Add onion; cover and microwave on high for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; mix well. Microwave, uncovered, on high for 3-5 minutes or until thickened and bubbly, stirring once. , Add the ham, sour cream, mushrooms and reserved broccoli; mix well. Cook, uncovered, on high for 2-4 minutes or until heated through, stirring once. Serve over noodles.

Steps:

• Cook egg noodles according to directions.
• Brown hamburger with onion and garlic powder till no longer pink.
• Mix in soup, milk, mushrooms and sour cream.
• Simmer until heated through and serve with egg noodles.