Description
This Beef Stroganoff Hamburger Helper recipe is a quick and comforting one-pan meal perfect for busy weeknights. Tender ground beef is cooked with mushrooms and wide egg noodles in a savory sauce made from beef stock, milk, and a touch of sour cream, delivering creamy and satisfying flavors in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 4 large mushrooms, sliced
- 1 tsp olive oil
- 1 lb ground beef
- 8 oz wide egg noodles (or mafalda pasta)
- 2 cups milk
- 1 1/2 cups beef stock
- 1 tbsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2/3 cup sour cream
Instructions
- Brown the Mushrooms: Heat a large skillet over medium-high heat. Add the olive oil and sauté the sliced mushrooms until browned and tender. Remove the mushrooms to a bowl and set aside.
- Cook the Ground Beef and Combine Ingredients: In the same skillet, add the ground beef and cook until browned. Drain excess fat leaving only about one teaspoon. Return to medium-high heat and add the uncooked egg noodles, milk, beef stock, browned mushrooms, cornstarch, kosher salt, black pepper, and paprika. Stir everything together thoroughly, cover the skillet, reduce heat to medium, and let simmer for 10-12 minutes or until the noodles are fully cooked and tender.
- Add Sour Cream and Finish: Stir in the sour cream and continue to simmer the mixture for an additional 5 minutes over medium heat, allowing the sauce to thicken slightly. Serve immediately for the best flavor and texture.
Notes
- You can substitute wide egg noodles with mafalda pasta or any broad pasta shape you prefer.
- For a lighter version, use low-fat sour cream or Greek yogurt.
- Make sure to stir occasionally while simmering to prevent noodles from sticking to the bottom of the skillet.
- If the sauce is too thick, add a little extra milk or beef stock to reach desired consistency.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
