This post may contain affiliate links. Please read our disclosure policy.
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.
Hi! I love all of your recipes and make them weekly. However, I followed this recipe exactly and the finished product was quite soupy. Do you know what I did wrong?
Hi!! Maybe simmer a little more rapidly next time! I am guessing it didn’t boil off enough while cooking!
Do you think you could swap the noods to GF?
Delicious! I had cocktail meatballs on hand, not ground beef. And I quartered mushrooms instead of slicing because we liked them like that. And we use whole fat sour cream, not light. Otherwise followed the recipe as written. Worked out great, sort of like Swedish meatballs. Family asked for seconds! Next time, and there will be a next time, I will cut the vinegar down to 1T, or maybe use Worcestershire Sauce instead. Very quick, tasty dish that is easy to prepare after work and easy to clean up too.
This is pretty good, with some adaptations – I made this exactly as stated and it was WAY too soupy/watery. Added about a tablespoon of cornstarch and let it simmer more and it finally thickened up to be really creamy and delicious. I also doubled the seasoning, which I would definitely recommend doing.
Thank you for the feedback!
This is one of my favorites and I crave it all the time! Brings me back to when I was little and my parents would make this from a box 😉 this is just healthier and yummier!!! Such an easy go-to recipe!
Thank you so much, Maggie! Glad you enjoy it!
LOVE!
This is a family favorite! Even our two year old loves it!
Amazing!!! thank you!
Hi! I am counting calories and was curious if you have a calorie count posted anywhere?
I do not have the nutrition facts but someone else may have calculated and can share them!
One of my favorites! A go to while nursing my son with a diary intolerance. I use Forager sour cream and it comes out fantastic. We make it every few weeks and sometimes switch up to turkey and/or protein pasta with veggies. Another DD winner!
Made this tonight and it was fantastic! So creamy! I used O Organic Egg Noodles since Jovian’s brown rice pasta has been wreaking havoc on my tummy. Didn’t have any white wine vinegar on hand so I used 1 tablespoon of organic, gluten free, vegan Worcestershire sauce. So good!
I also use Worcestershire instead of the red wine vinegar and it is DELICIOUS!!! Tonight is the 5th or 6th time I am making this, since discovering it a couple of months ago. A huge hit in our house!