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Nutrition Facts
Serving Size 1 (204g) Recipe makes 8 servings
Calories 396
Calories from Fat 176		(44%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 3821mg		159%
Potassium 557mg		15%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 1.7g	6%
	Sugars 5.1g
Protein 23.6g		47%
detailed view... how is this calculated?

Ham Stroganoff

Recipe #48216 | 50 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Theresa P
Dec 9, 2002

This sound great and I am planning on making this dish soon! I thought I would share this with all you here so you could try it too! Found recipe in an old textile and clothing workers union cook book I have.

SERVES 8 (change servings and units)

Ingredients

1 (8 ounce) package egg noodles, cooked and drained
1/4 cup butter or margarine
1/2 cup chopped onion
1 minced garlic clove
1 (4 ounce) can sliced mushrooms, drained
1 lb ham, cut into 1 inch dice
1 tablespoon flour
1 (8 ounce) can tomato sauce
1/4 cup Burgundy wine
1 (10 ounce) can beef bouillon
1 cup sour cream
1/2 cup parmesan cheese

Directions

1
Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
2
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.
3
In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
4
Repeat twice more, ending with ham mixture on top.
5
Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.

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Featured Reviews for This Recipe

From: ~*Kisha*~

On Aug 24, 2009

I really enjoyed this. Thank you for posting it.

0 people found this review helpful

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From: gardenlady

On Apr 3, 2008

We used our left over Easter ham for this. Wow, what a change! It was so good. My husband made it and tweaked it a bit because he wanted to used a whole can of beef broth, instead of the ten ounces. He just increased the flour to three tbls. and used 14 oz of broth. It was even better the second day. Thanks so much for a great recipe.

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From: Craig Shrum

On Jan 11, 2004

I made this twice...first exactly as listed, excellent! Second time instead of ham I used large Key West shrimp...unbelievable. The addition of the tomato sauce makes this recipe a real standout.

2 people found this review helpful

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From: ChrisBoor

On Oct 29, 2005

This is a excellent recipe. Very tasty. I didn't have burgundy wine so I used a 1/4 cup of cabernet sauvignon. I had a 15-oz can of beef broth so I used the entire can & used 2tbl. of flour. The sauce is so tasty that you could use it over meatballs. Can't wait to try it with the shrimp as suggested by Craig Shrum.

1 person found this review helpful

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Read all 8 reviews