Hamburger
Stroganoff
Brenda V
6 servings
1 pound hamburger 2
Tablespoons flour
1 clove garlic, minced
1 (4 ounce) can mushrooms, drained, or use fresh if
desired
2 cans cream mushroom soup ½
cup chopped onion
1 teaspoon salt ¼
teaspoon pepper
1 cup sour cream (I use fat free) Cooked
noodles
Brown hamburger
and onion, drain. Stir in flour, salt,
garlic, pepper and mushrooms. (If using
fresh, add mushrooms later). Cook 5
minutes. Stirring constantly. May need to add a little water or milk.
Sir in soup, heat to boiling, stirring constantly.
Reduce heat, add fresh mushrooms, and simmer uncovered
for 10 minutes.
Stir in sour cream, heat through. Serve over noodles.
( This is Kapono’s favorite. He loves to make it. It is inexpensive and filling. It can also be served over rice)
Hamburger
Pie
Brenda V.
Adrianne's fave
6-8 servings
1 ½ pound hamburger
2 cans tomato soup
1 (15 ounce) can cut green beans, or any leftover or
other kind of vegetables
5 medium potatoes, peeled, quartered*
Milk
½ cup chopped onion
¾ teaspoon salt
½ cup shredded cheese (or more if desired)
1/8 teaspoon pepper
¼ cup water
1 beaten egg
In large skillet,
brown meat and onion. Drain fat
Stir in vegetables, tomato soup, salt, water, and pepper.
Turn into 1 ½ quart casserole dish or 13 x 9 x 2 inch
pan.
Cook potatoes in boiling salted water, until tender
(about 20 minutes), drain and mash.
Blend in egg and enough milk to make potatoes fluffy-yet stiff enough to
hold their shape. *Or use instant
potatoes for 8 servings according to package directions, except omit milk. Omit egg.
Season to taste with salt and pepper.
Sprinkle cheese on top.
Bake uncovered at 350 degrees until heated through, about 25-30 minutes.
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