Hamburger Helper-style Beef (or meatless) Stroganoff

I first tried this recipe when I had a few pounds of meat I had ground up after realizing the cut of beef I bought wasn’t useful for very much.  It was an eye round roast from Costco and we had tried making roast beef with it, but it didn’t turn out very well.  So I rough-ground it to use in chili or other recipes that called for ground beef.  I like the ease of Hamburger Helper, but really hate the junk that’s in it and the amount of salt.  So a homemade version is perfect for a quick dinner.  There are other skillet meals similar to this one out there, but this one has become a favorite.  The original recipe didn’t include onions, only 4(!) mushrooms, and no mustard powder.  I think this one’s a bit better, but you can easily customize it to your liking.  We’ve also made this using Gardein meatless crumbles and it’s really good, too.

Hamburger Helper-style Beef Stroganoff


8 ounces white or crimini mushrooms
1 medium onion, halved and sliced (optional)
1 teaspoon olive oil
1 lb ground beef or meatless crumbles
8 ounces wide egg noodles
2 cups milk
1 1/2 cups hot water or beef stock
1 teaspoon Better than Bouillon Beef Base (omit if using beef stock)
1 tablespoon cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4-1/2 teaspoon dry mustard, optional
2/3 cup sour cream


1. Heat a large skillet over medium-high heat. Add the olive oil and brown the mushrooms. Remove to a bowl and set aside.

2. Add the ground beef and onions, if using, and brown. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper, paprika, and dry mustard, if using. Stir to combine and cover.

3. Lower the heat to medium and allow to simmer for 10-15 minutes, or until the noodles are cooked through.

4. Add the sour cream and simmer for 5 more minutes. Serve immediately.


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