Beef Stroganoff Hamburger Helper
Comfort Food Made Simple
Equipment
- Deep sauté pan
Ingredients
For the Stroganoff Base:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cups egg noodles (or any short pasta)
For the Creamy Sauce:
- ½ cup sour cream
- 2 tbsp all-purpose flour
- ¼ cup heavy cream (optional)
- Salt and black pepper to taste
- ½ tsp paprika (optional)
Optional Add-ins:
- 1 cup sliced mushrooms
- Chopped fresh parsley (for garnish)
Instructions
Brown the Ground Beef:
- Heat a large skillet over medium heat.
- Cook the ground beef until browned, breaking it into small pieces. Drain excess fat, leaving about 1 tbsp in the pan for added flavour.
Sauté Aromatics:
- Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes, stirring often, until tender and aromatic.
- If using mushrooms, add them now and cook until tender.
Build the Stroganoff Base:
- Stir in Worcestershire sauce, Dijon mustard, and paprika (if using).
- Pour in beef broth and stir well. Bring the mixture to a gentle simmer.
Cook the Pasta:
- Add the egg noodles directly into the skillet, stirring to ensure they are submerged in the liquid.
- Cover and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
Make It Creamy:
- In a small bowl, whisk together sour cream and flour until smooth.
- Stir the mixture into the skillet, along with heavy cream if desired.
- Cook for 2–3 minutes, thickening the sauce and coating the noodles.
Season and Serve:
- Taste and adjust seasoning with salt and black pepper.
- Garnish with fresh parsley for colour and freshness.
- Serve immediately for the best flavour and texture.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSodium: 750mgFiber: 2gSugar: 3g
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