10.18.19

One-Pot Hamburger Helper Beef Stroganoff

One Pot Hamburger Helper Beef StroganoffOkay, it’s finally here… and it took me quite a few tries to get it right! One-Pot Hamburger Helper Beef Stroganoff! Just like we used to eat in the 90’s right out of the Hamburger Helper box but now homemade and quite frankly? Just as easy and even more delicious!

No, it’s not dairy-free or grain-free, but it’s certainly a cleaner version of our childhood favorite! This One-Pot Hamburger Helper Beef Stroganoff is perfect for some fall comfort food that the entire family will devour and I just know that you all are going to love this one!

One Pot Hamburger Helper Beef Stroganoff 

If you’ve never made my classic “One Pot Hamburger Helper“, this is a new festive take on it, and I hope you all just love it!

One-Pot Hamburger Helper Beef Stroganoff

Serves: 4 people
Print
5 from 1 vote
Cook Time25 mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 lb ground beef, 85% lean
  • 1 cup mushrooms, sliced thin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp dijon mustard
  • 4 cups wide egg noodles, uncooked
  • 4 cups beef broth
  • 2 tbsp white wine vinegar
  • 8 oz light sour cream
  • 2-3 springs of fresh thyme, leaves only for serving

Instructions

  • Heat a large skillet over medium-high heat with olive oil.
  • Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground beef. Brown the beef, garlic powder, onion powder, paprika, salt and pepper. Cook, breaking up the meat with the back of a spoon, until no longer pink, 5 to 7 minutes.
    [If you feel like there is too much excess fat, drain off but reserve about 2 tablespoons of the fat to saute the mushrooms in.]
  • Add the dijon mustard and mushrooms and cook, stirring, until well-combined and when the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.
  • Then, add the uncooked wide egg noodles, beef broth and white wine vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 12 minutes.
  • Remove skillet from heat and stir in the sour cream. Taste and add more salt, if desired. Garnish with thyme, serve and enjoy!

13 Comments

  • Reply
    Emily
    November 11, 2020 at 7:36 pm

    5 stars
    THIS RECIPE IS AMAZING. I make it about twice a month. I make it with Jovial Tagliatella pasta. Yum, yum, yum.

  • Reply
    Kelly Jae Smith
    October 24, 2020 at 8:41 pm

    I love all of your recipes! Thank you for always creating such lovely dishes. Can I use plain greek yogurt instead of sour cream?

    • Reply
      Alex
      October 25, 2020 at 8:57 pm

      yes that would work for sure!

  • Reply
    Alexis Patten
    October 19, 2020 at 11:11 pm

    Can I use banza pasta? It creates a white foam tho when it cooks

  • Reply
    Leah
    October 19, 2020 at 11:11 pm

    trying to figure out the best way to make this dairy free…nut pods?…Coconut cream?? hmmm….

    • Reply
      thedefineddish
      October 19, 2020 at 11:11 pm

      So you can definitely use Nut Pods here; however, it doesn’t give it that sour cream and onion sensation like the good-old boxed Hamburger Helper does. It still tastes great though! 😉 I am sure there are DF Sour Cream options now adays too, but I do always prefer Nutpods original creamer in DF recipes for it’s lovely consistency and neutral flavor.

      • Reply
        Jamie Samel
        October 19, 2020 at 11:11 pm

        The “Follow Your Heart” vegan sour cream is the BEST I’ve found that stays consistent with both taste and texture when used in place of normal sour cream! Some other brands don’t have enough tang, or are watery.

  • Reply
    Nikki
    October 19, 2020 at 11:11 pm

    Made this with gluten free bow tie noodles and it was great. I do recommend a little more broth for gluten free noodles. Like a total of 7 cups.

  • Reply
    Meredith Dillon
    October 19, 2020 at 11:17 pm

    This was so good! I had a bag of baby spinach I needed to use up, so I chopped it up and stirred it in for the last minute the noodles were cooking and then stirred in the sour cream. I’m lazy and didn’t want to clean another pan to make a veggie. I will definitely make this again since it was so easy!

  • Reply
    jen
    October 19, 2020 at 11:17 pm

    eating it now and its delicious!

  • Reply
    Stacy Seeley
    October 19, 2020 at 11:17 pm

    Made this last night. Beyond good! I omitted mushrooms because two of my family members don’t like them. It was a crowd favorite and will be on rotation!

  • Reply
    Katie Hill
    October 19, 2020 at 11:17 pm

    If I am omitting the mushrooms would I just add the Dijon straight to the onion/meat mixture or omit altogether? Thanks!

  • Reply
    Annelise Galloway
    October 19, 2020 at 11:17 pm

    I’m gonna try swapping out the sour cream for coconut cream and the egg noodles for gluten-free noodles to see if it tastes okay!

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