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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.
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!