Hamburger Helper Stroganoff

A plate of creamy beef stroganoff with egg noodles, mushrooms, and parsley garnished on top—reminiscent of a homemade Hamburger Helper. A fork is resting on the plate. In the background, there are uncooked egg noodles, a whole onion, and a small bunch of parsley.

5 from 2 votes

Hamburger Helper Stroganoff is a delicious recipe that is made from scratch. Ground beef and noodles combined in a creamy sauce for an easy weeknight meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $13.56, $2.26 per Serving

Ingredients

1 pound lean ground beef
1 medium onion diced
2 cloves garlic minced
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
3 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
8 ounces wide egg noodles
1 cup sour cream
¼ cup chopped fresh parsley

Instructions

In a large pot, brown 1 pound lean ground beef with 1 medium diced onion over medium-high heat, breaking it up as it cooks.
Add 2 cloves minced garlic to the pot. Cook for 30–60 seconds until fragrant.
Add 8 ounces sliced mushrooms and cook for another 3–4 minutes until they release their moisture.
Sprinkle 2 tablespoons all-purpose flour over the beef mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in 3 cups beef broth, stirring constantly to prevent lumps.
Add 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
Bring the mixture to a boil, then add 8 ounces wide egg noodles. Stir to ensure noodles are submerged.
Reduce heat to medium-low, cover, and simmer for about 8–10 minutes, stirring occasionally, until noodles are tender.
Remove from heat and stir in 1 cup sour cream until well combined.
Let stand for 5 minutes to allow the sauce to thicken.
Stir in ¼ cup chopped fresh parsley and serve hot.

Video

Notes

For a lighter version, use light sour cream or Greek yogurt.

You can also use 80/20 beef, just drain excess grease off.

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition