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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.
Do I have to add mushrooms?
you don’t have to
Love this! Always a hit with my family kids included
Love this recipe! We’re trying to stock our freezer before our first baby arrives and was wondering if you recommend freezing this?
Absolutely delicious!! I used Kitehill dairy-free sour cream and it was amazing.
Excellent every time!
I am making this for my husband to take with him on a trip to a deer camp. I need to freeze it. Should I add sour cream or wait and let him add it there?
You can go ahead and add it!
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.
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!
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.
Yum, yum, yum!! I followed the exact recipe above. This dish is so flavorful and soul warming on a cold day!
We’ve made a stroganoff and used the nutpods as the dairy sub. Still awesome!
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!
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!
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!