This easy and delicious Homemade Creamy Beef Stroganoff Hamburger Helper Recipe comes together in just 30 minutes, all in one pan for a hearty weeknight dinner the whole family will enjoy!
JUMP TO RECIPEThis site contains affiliate links to products. We may receive a commission for purchases made through these links.
Easy, Creamy Homemade Beef Stroganoff Hamburger Helper Recipe
Great for busy weeknights, this homemade version of classic Ground Beef Stroganoff Hamburger Helper comes together all in one large skillet for a hearty, filling meal the whole family will love (even picky eaters!)
Made with simple ingredients from your fridge, freezer and pantry, this classic dish is loaded with lean ground beef and tender egg noodles, all enveloped in a creamy sauce! Way better tasting and better for you than and boxed mix, this hamburger stroganoff recipe is sure to end up in your regular weeknight rotation, with a rich creamy sour cream sauce the entire family will enjoy!
This homemade hamburger helper beef stroganoff is easily one of my favorite easy dinner recipes to serve on busy weeknights, or when I'm simply craving a big bowl of comfort food. This beef stroganoff recipe is way better than the boxed version, guaranteed!
Ingredients
A family favorite, this easy Beef Stroganoff Hamburger Helper Recipe cooks in just under 30 minutes, all in one pan! It's one of my favorite easy ground beef recipes for a reason! Here's what you'll need to make this quick dinner:
- A bit of butter.
- One medium onion, diced.
- A pound of ground beef. I go for lean 90/10 for this recipe.
- Tomato paste. You can use canned or a tube of tomato paste. If using cans, you can freeze leftover in an ice cube tray to save for future uses!
- Fresh garlic cloves, minced. I like to use my garlic press for this.
- Salt, a bit of sugar, freshly ground black pepper, and smoked paprika.
- All-purpose flour, to help thicken the sauce.
- Egg noodles.
- Milk (use what you drink).
- Beef broth or beef stock.
- A can of Cream of Mushroom Soup. This adds some depth, mushroom flavor, and an utlra creamy texture.
- Worcestershire sauce. I like Lea and Perrins.
- Dijon mustard.
- Sour cream. This gets stirred in at the very end, to give the dish that tangy Stroganoff flavor. I prefer full fat sour cream for this recipe.
How to make the Stroganoff Hamburger Helper
- In a large deep sauté pan or cast iron skillet, melt butter over medium heat.
- Add diced onion and cook, stirring occasionally, until translucent, 5 minutes.
- Add ground beef and cook, breaking up as you go until browned, 4-5 minutes.
- Add tomato paste and garlic, stir well into meat mixture, and cook, stirring occasionally for 2-3 minutes until slightly deepened in color.
- Add smoked paprika, salt, sugar, pepper, and flour, and stir until well combined. Cook 1 minute.
- Slowly whisk in beef broth, then add milk, dijon, worcestershire sauce, and cream of mushroom soup and stir well until homogenous.
- Add noodles, stir to combine, and bring to a boil over high heat.
- Once boiling - reduce heat to medium-low and simmer until pasta is cooked through, stirring occasionally so it doesn’t stick for 10-12 minutes, utill noodles are al dente.
- Remove from heat and stir in the sour cream.
- Serve hot with fresh parsley, if desired. (see recipe card below for full recipe).
Finishing and serving
This Creamy Beef Stroganoff Hamburger Helper is great as is, or with a bit of fresh parsley on top. I like to serve this one-pot meal alongside an easy veggie, like green beans or steamed broccoli.
Substitutions and additions
This Beef Stroganoff Hamburger Helper recipe can easily be adapted to use what you have on hand. Here are some substitutions and additions to make this recipe your own!
- If you don't have lean ground beef, you can use ground turkey, ground bison, or higher fat ground beef. If using ground beef with a higher fat content, you may want to drain off any excess grease before adding the spices and flour.
- If you don't have wide egg noodles, you can substitute a different pasta, such as elbows or fusilli.
- No fresh garlic? Add in about 1 teaspoon each garlic powder and onion powder instead when you add the other dried spices.
- Try chicken broth instead of beef broth or beef stock.
- Add some fresh mushrooms to the mix when cooking your onions!
Storing leftovers
Keep any leftover Stroganoff in the refrigerator for up to 4 days in an airtight container. It's even better the next day, and is great for leftovers or an easy office lunch!
More easy one pot meals
If you love this Beef Stroganoff Hamburger Helper recipe, you'll love these fast and simple one pot meals, too!
- One Pot Cheeseburger Hamburger Helper Recipe
- One Pot Sausage Orzo with Spinach and Parmesan
- One Pot Sausage Artichoke Pasta Bake
- One Pot Spanish Chicken and Rice
Best Homemade Creamy Beef Stroganoff Hamburger Helper Recipe
Equipment
- 12" cast iron skillet or deep saute pan
Ingredients
- 2 tablespoon butter
- 1 medium onion, diced
- 1 lb lean ground beef
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoon all-purpose flour
- 4 cups dry egg noodles
- 1 ½ cups milk (use what you drink)
- 2 cups beef broth or beef stock
- 1 10.5 oz can Cream of mushroom soup
- 2 teaspoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- ½ cup sour cream
Instructions
- In a large deep sauté pan or cast iron skillet, melt butter over medium heat. 2. Add diced onion and cook, stirring occasionally, until translucent, 5 minutes. 3. Add ground beef and cook, breaking up as you go until browned, 4-5 minutes. 4. Add tomato paste and garlic, stir well into meat mixture, and cook, stirring occasionally for 2-3 minutes until slightly deepened in color. 5. Add smoked paprika, salt, sugar, pepper, and flour, and stir until well combined. Cook 1 minute. 6. Slowly whisk in beef broth, then add milk, dijon, worcestershire sauce, and cream of mushroom soup and stir well until homogenous. 7. Add noodles, stir to combine, and bring to a boil over high heat. 8. Once boiling - reduce heat to medium-low and simmer until pasta is cooked through, stirring occasionally so it doesn’t stick for 10-12 minutes. 9. Remove from heat and stir in the sour cream. 10. Serve hot with fresh chopped parsley, if desired.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
Leave a Reply