Homemade Hamburger Helper Beef Stroganoff Recipe

Homemade Hamburger Helper Beef Stroganoff with ground beef and egg noodles in a creamy sauce on a blue plate.

5 from 1 vote

Homemade Hamburger Helper Beef Stroganoff Recipe

Homemade Hamburger Helper Beef Stroganoff made in one pan with ground beef, egg noodles, and a creamy, savory stroganoff sauce. Ready in about 30 minutes for an easy weeknight dinner.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Keyword: beef stroganoff, hamburger helper

Servings:

Calories: 343kcal

Author: Sharon Farnell

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
¼ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 tablespoon all-purpose flour
4 cups dry egg noodles
1 ½ cups milk (2% or whole milk recommended)
2 cups beef broth or beef stock
1 10.5 oz can Cream of mushroom soup
3 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
½ cup sour cream (at room temperature)
1 teaspoon sugar (optional)

Instructions

In a large deep sauté pan or cast iron skillet, melt the butter over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the ground beef and cook, breaking it up as it browns, until cooked through, about 4–5 minutes.
Add the tomato paste and garlic. Stir well into the beef mixture and cook for 2–3 minutes, stirring occasionally, until the tomato paste deepens slightly in color.
Add the smoked paprika, salt, sugar (if using), black pepper, and flour. Stir until well combined and cook for 1 minute.
Slowly whisk in the beef broth, then stir in the milk, Dijon mustard, Worcestershire sauce, and cream of mushroom soup until smooth and well combined.
Add the noodles, stir to combine, and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally to prevent sticking and help keep the sauce smooth, until the noodles are just tender and the sauce lightly coats the back of a spoon.
Remove from the heat and stir in the sour cream until fully incorporated.
Serve hot with freshly chopped parsley, if desired.

Notes

Ground beef: I recommend 90/10 or 85/15 ground beef. If using 80/20, drain off the excess grease before adding the tomato paste and seasonings.
Pasta: Wide egg noodles work best, but other small pasta shapes can be used. Cooking time may vary depending on the shape and brand, so start checking for doneness early.
Keep the heat low: Once the mixture comes to a boil, reduce it to a gentle simmer. High heat can cause the milk-based sauce to split.
Stir occasionally: This helps the noodles cook evenly and prevents them from sticking to the bottom of the pan.
Sour cream: Let the sour cream come to room temperature before adding it, then stir it in off heat to help prevent the sauce from breaking.
Sauce consistency: The sauce will continue to thicken as the stroganoff rests for a few minutes before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk, broth, or water to loosen the sauce.
Freezing: Freezing is not recommended because the creamy sauce can separate and the noodles may become too soft.

Nutrition