Hi, I am Elise. Today, I’m gonna show you how to prepare homemade hamburger helper - stroganoff style recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Homemade Hamburger Helper - Stroganoff Style Recipe
Homemade Hamburger Helper - Stroganoff Style is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Homemade Hamburger Helper - Stroganoff Style is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook homemade hamburger helper - stroganoff style using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:
- Take 1 tbsp. olive oil
- Take 1/2 onion, diced
- Prepare 8 oz. cremini mushrooms, sliced
- Prepare 2 cloves garlic, minced
- Get 1 lb. ground beef
- Take 2 cups beef broth (reduced sodium recommended)
- Prepare 1 1/4 cups milk
- Make ready 2 cups uncooked egg noodles
- Take 1 tbsp. cornstarch
- Make ready 1 tsp. paprika
- Make ready to taste salt and pepper
- Make ready 1/2 cup sour cream
- Take fresh chopped parsley, for topping
Instructions to make Homemade Hamburger Helper - Stroganoff Style:
- Heat the oil over medium heat. Once hot, add the mushroom and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have browned. Stir in the garlic and cook a minute or so, until fragrant. Remove all that to a plate and set aside.
- Add the ground beef to the skillet and cook until browned, crumbling it up with a wooden spoon as you cook it. Drain any excess grease, then return the mushroom mixture to the skillet. Increase the heat to med-high.
- Stir in the uncooked pasta, the milk and the beef broth to the skillet. Stir in the seasonings. For the cornstarch, create a slurry by whisking it into 2 tbsp. of the broth in a small bowl, then stir that in. Once it all reaches a boil, reduce the heat to med-low and cover with a lid.
- Simmer, stirring occasionally, for 10-12 minutes, until the noodles are al dente.
- Remove from heat and stir in the sour cream. Let sit for 5 minutes. Then serve garnished with freshly chopped parsley. Refrigerate any leftovers.
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