Homemade Hamburger Helper Stroganoff
Copycat Hamburger Helper stroganoff: ground beef, mushrooms and egg noodles cooked in one skillet in a creamy beef and mushroom sauce, finished with sour cream.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 12 ounces cremini mushrooms sliced
- 1 pound lean ground beef
- salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock or beef broth
- 10.75 ounces condensed cream of mushroom soup 1 can
- 10 fluid ounces milk
- 12 ounces egg noodles 1 package, uncooked
- 1/2 cup sour cream
- fresh parsley chopped, optional, for garnish
Instructions
- In a large deep skillet, heat the butter and olive oil over medium heat.
- Add the onion, garlic and mushrooms. Sauté until they soften and the onion looks translucent.
- Add the ground beef, break it apart as it cooks and brown it until no pink remains and it reaches 160°F. Drain off any excess grease, then season with salt and pepper.
- Stir in the Worcestershire sauce, beef stock, cream of mushroom soup and milk.
- Add the egg noodles, stirring gently so they are all coated in the liquid. Simmer about 10 minutes, until the noodles are just al dente, tender with a bit of bite.
- Turn off the heat and stir in the sour cream. Sprinkle with parsley and serve.
Notes
If the sauce gets too thick, stir in a little more sour cream. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Cream sauces do not freeze well.
Nutrition
Serving: 1servingCalories: 555kcalCarbohydrates: 52.1gProtein: 27.1gFat: 26.1gSodium: 779mgFiber: 2.8gSugar: 6.5g