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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.
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 🙂