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 12 votes
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!

32 Comments

  • Reply
    Jess
    October 26, 2021 at 10:44 pm

    5 stars
    I loooove a one pot dish and this one did not disappoint!

  • Reply
    Meghann
    October 8, 2021 at 5:58 pm

    5 stars
    This is SO GOOD. Loved this as a child and loveddd having a clean version. I actually used 94/6 ground beef and was worried but the sauce was so delicious, it made it perfect. A keeper for sure!

  • Reply
    lizzy
    September 28, 2021 at 9:51 pm

    Love this recipe! I do at least double your seasonings above – other than that, it’s perfect!

  • Reply
    Alex Todd
    August 3, 2021 at 12:48 am

    If I don’t have sour cream, would something thick like half and half work?

    • Reply
      Alex
      August 3, 2021 at 1:53 pm

      heavy creamer could work, but it’s not going to add that tangy flavor the sour cream adds.

  • Reply
    JoAnn Mena
    June 23, 2021 at 6:30 am

    Do I have to add mushrooms?

    • Reply
      Alex
      June 23, 2021 at 1:27 pm

      you don’t have to

    • Reply
      Elizabeth O'Neill
      August 30, 2021 at 10:14 pm

      5 stars
      Love this! Always a hit with my family kids included

  • Reply
    Brittany Flora
    April 28, 2021 at 5:25 pm

    5 stars
    Love this recipe! We’re trying to stock our freezer before our first baby arrives and was wondering if you recommend freezing this?

  • Reply
    Mallaree
    April 7, 2021 at 12:22 am

    5 stars
    Absolutely delicious!! I used Kitehill dairy-free sour cream and it was amazing.

  • Reply
    Erin Munoz
    March 30, 2021 at 4:36 pm

    5 stars
    Excellent every time!

  • Reply
    Jenna C.
    February 14, 2021 at 11:12 pm

    5 stars
    So yummy! I have never made stroganoff before but this recipe caught my eye. The only modifications I made were not using the white wine vinegar because I didn’t have any and didn’t want to buy it just for this recipe, and I used regular sour cream because the store was out of light. It still turned out delish! Next time I think I’ll use a leaner beef because the one I chose was a little too fatty for my liking, but I would absolutely recommend this dish.

    • Reply
      Lyndsie
      April 12, 2021 at 11:39 pm

      5 stars
      This was AMAZING! I took one bite and immediately called my sister to show her my plate. I used 1/2 cup of fat free Greek yogurt in place of the sour cream and you couldn’t taste the yogurt at all. I already can’t wait to make this again!

  • Reply
    Tasha
    February 10, 2021 at 2:33 pm

    5 stars
    This is a go to meal for my family. We have tried it so many ways, but our favorite is to replace with lamb, forager df sour cream, and cassava jovial noodles.

  • Reply
    Katherine
    January 14, 2021 at 3:33 am

    Yum, yum, yum!! I followed the exact recipe above. This dish is so flavorful and soul warming on a cold day!

  • Reply
    Emily
    January 10, 2021 at 2:31 pm

    We’ve made a stroganoff and used the nutpods as the dairy sub. Still awesome!

  • Reply
    Kacey
    December 23, 2020 at 3:40 am

    5 stars
    This is so dang good! I used a random brown rice (GF) macaroni from Trader Joe’s, as that’s what I had on hand, so I added a cup or two of broth when the four cups had cooked down but the pasta wasn’t quite done. We used DF sour cream (Kite Hill brand). This recipe will definitely be in our regular rotation!

    • Reply
      Maira Fernandes
      December 25, 2020 at 3:06 am

      This recipe has been on a weekly rotation at our house, I also make it with TJ’s brown rice pasta and was just wondering if a DF alternative to sour cream would work. Good to know it works well with Kite Hills sour cream!

  • Reply
    Deidre
    December 12, 2020 at 12:13 am

    5 stars
    This is absolutely delicious and so easy. I LOVED hamburger helper as a kid, and this definitely hit the spot!! I also have to say, although I’m not crazy about mushrooms, I didn’t even know they were there! Will definitely be in rotation here!

  • 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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