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This One-Pot Hamburger Helper Beef Stroganoff tastes exactly like the boxed stuff we used to eat in the 90’s but quite frankly, it’s just as easy and even more delicious!
If you’ve never made my classic One-Pot Hamburger Helper, this is a new take on it. No, it’s not dairy-free or grain-free, but it’s certainly a better version of our childhood favorite with better-for-you ingredients. This one-pot dinner is perfect for some fall comfort food that the entire family will devour.
It starts with ground beef and diced onions, which are sautéed with a few different spices until the meat is browned and the onions are translucent. A little bit of Dijon mustard gives the dish some heat, while sliced mushrooms add umami-rich notes. Egg noodles help to bulk the whole dish up, and the best part is that everything cooks in the same skillet. If you’re looking for an easy and flavorful dinner for busy weeknights, I know that you are going to love this one!
Ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Ground Beef
- Garlic Powder
- Onion Powder
- Paprika
- Kosher Salt
- Freshly Ground Black Pepper
- Dijon Mustard
- Button (White) Mushrooms
- Wide Egg Noodles
- Beef Broth
- White Wine Vinegar
- Light Sour Cream
- Fresh Thyme
Step-by-step:
step one: cook the beef
Heat the oil in a large, deep skillet over medium-high heat.
Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground 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 sauté the mushrooms in.
step two: sauté the mushrooms
Add the mustard and mushrooms and cook, stirring, until the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.
step three: boil the pasta
Add the egg noodles, beef broth, and vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 15 minutes.
step four: season and serve!
Remove the skillet from the heat and stir in the sour cream. Season to taste with more salt, if desired. Garnish with thyme, serve, and enjoy!
recipe faqs:
Just swap the wide egg noodles for your favorite gluten-free pasta, such as elbow macaroni or mafalda.
Try this with plain Greek yogurt for a light, protein-packed bite or crème fraîche for an even richer flavor.
If you’re looking for a taste of nostalgia, I bet you’ll love this One-Pot Hamburger Helper Beef Stroganoff. Comment below and let me know what you think!
Looking for more old-school recipes? Try these!
Easy Skillet Swedish Meatballs
One-Pot Italian Shells and Cheese
One-Pot Hamburger Helper Beef Stroganoff
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced yellow onion
- 1 pound 85% lean ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1½ teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 cups thinly sliced button (white) mushrooms, sub baby bella mushrooms
- 4 cups uncooked wide egg noodles
- 3½ cups beef broth
- 2 tablespoons white wine vinegar
- 3/4 cup light sour cream
- 2-3 fresh thyme sprigs, leaves only, for garnish
Instructions
- Heat the oil in a large straight-sided skillet over medium-high heat.
- Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground 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 there is too much excess fat, drain off but reserve about 2 tablespoons of the fat to sauté the mushrooms in.
- Add the mustard and mushrooms and cook, stirring, until the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.
- Add the egg noodles, beef broth, and vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 15 minutes.
- Remove skillet from heat and stir in the sour cream. Season to taste with salt, if desired. Garnish with thyme, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
THIS RECIPE IS AMAZING. I make it about twice a month. I make it with Jovial Tagliatella pasta. Yum, yum, yum.
I love all of your recipes! Thank you for always creating such lovely dishes. Can I use plain greek yogurt instead of sour cream?
yes that would work for sure!
So delicious! Picky preteen loved it too!
eating it now and its delicious!
Can I use banza pasta? It creates a white foam tho when it cooks
trying to figure out the best way to make this dairy free…nut pods?…Coconut cream?? hmmm….
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.
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.
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.
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!
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!
If I am omitting the mushrooms would I just add the Dijon straight to the onion/meat mixture or omit altogether? Thanks!
If omitting mushrooms, what can be used in substitution? Thanks!
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!