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One-Pot Hamburger Helper Beef Stroganoff

Serves: 4 people
4.93 from 13 votes
Cook Time25 mins


  • 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


  • 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!