Simple Way to Prepare Perfect Homemade Hamburger Helper - Stroganoff Style

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, homemade hamburger helper - stroganoff style. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Homemade Hamburger Helper - Stroganoff Style is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Homemade Hamburger Helper - Stroganoff Style is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have homemade hamburger helper - stroganoff style using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:

1. Prepare 1 tbsp. olive oil
2. Make ready 1/2 onion, diced
3. Get 8 oz. cremini mushrooms, sliced
4. Get 2 cloves garlic, minced
5. Get 1 lb. ground beef
6. Take 2 cups beef broth (reduced sodium recommended)
7. Prepare 1 1/4 cups milk
8. Prepare 2 cups uncooked egg noodles
9. Take 1 tbsp. cornstarch
10. Make ready 1 tsp. paprika
11. Prepare to taste salt and pepper
12. Take 1/2 cup sour cream
13. Make ready fresh chopped parsley, for topping

Steps to make Homemade Hamburger Helper - Stroganoff Style:

1. 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.
2. 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.
3. 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.
4. Simmer, stirring occasionally, for 10-12 minutes, until the noodles are al dente.
5. 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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