Beefburger Stroganoff
Yield
6 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 3 | slices |
bacon
diced |
|
| 1 | each |
onions
small, diced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 1 | can |
cream of mushroom soup
|
|
| 2 | tablespoons |
red wine
dry |
|
| 1 | cup |
sour cream
|
|
| 6-8 | each |
hamburger buns
toasted and cut, buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 3 | slices |
bacon
diced |
|
| 1 | each |
onions
small, diced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 1 | can |
cream of mushroom soup
|
|
| 3E+1 | ml |
red wine
dry |
|
| 237 | ml |
sour cream
|
|
|
hamburger buns
toasted and cut, buttered |
*
|
Directions
In large skillet, brown beef and bacon until no longer pink.
Drain.
In crock pot, mix together drained beef, bacon, onion, flour, paprika and salt. Stir in undiluted soup and wine.
Cover pot and cook on Low for 4 to 5 hours.
Stir in sour cream.
Spoon mixture over toasted buns.
