This post may contain affiliate links. Please read our disclosure policy.
Okay, 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!
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
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2 thumbs up!!
I’ve made this multiple times and it’s always delicious. It’s one of my husband’s favorites- he always gets SO excited when I make it. Will definitely be staying in our rotation!!
What a great, healthy recipe! We used Banza gluten free pasta, Forager’s organic vegan sour cream, and it turned out amazing.
I made this last night, and doubled the recipe. I love the flavours but it became very pasty, I used the jovial egg brown rice tagliatelle , I am wondering if it was because I used too much pasta and it became glutinous ? (I did 28 oz of pasta). Or would it be better if it came to a boil before you add the pasta ? I want to try it again so any advice would be appreciated
The recipe usually works just fine to double– so I would recommend using a Jovial brown rice pasta– but not their Egg Tagliatelle.. I think that could be the problem here! Something like their brown rice penne or elbows would be better!
Excellent! Since I’m gluten free, I have to make things like this from scratch. This really tasted a lot like I remember Hamburger Helper tasting like. That might not be that exciting to most, but to me it is a treat! Thank you for a great recipe! This one is a keeper.
this was yummy but definitely too tangy for me… it tasted so much better before the sour cream was added.
This turned out a bit more soupy and vinegary than I expected and would have preferred. I think next time I would reduce the amount of dijon/vinegar and use regular sour cream, but overall it’s still a good quick and easy recipe for those nights you need to get something on the table quickly.
I loooove a one pot dish and this one did not disappoint!
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!
Love this recipe! I do at least double your seasonings above – other than that, it’s perfect!
If I don’t have sour cream, would something thick like half and half work?
heavy creamer could work, but it’s not going to add that tangy flavor the sour cream adds.
I use dairy-free yogurt as a sub and it turns out great! Definitely a family fav 🙂