Hello, I’m Joana. Today, I will show you a way to make homemade hamburger helper - stroganoff style recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Homemade Hamburger Helper - Stroganoff Style is something that I have loved my whole life. They’re fine and they look wonderful.
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 can achieve it.
The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:
- Get 1 tbsp. olive oil
- Prepare 1/2 onion, diced
- Get 8 oz. cremini mushrooms, sliced
- Make ready 2 cloves garlic, minced
- Get 1 lb. ground beef
- Take 2 cups beef broth (reduced sodium recommended)
- Prepare 1 1/4 cups milk
- Take 2 cups uncooked egg noodles
- Get 1 tbsp. cornstarch
- Get 1 tsp. paprika
- Make ready to taste salt and pepper
- Take 1/2 cup sour cream
- Get fresh chopped parsley, for topping
Steps 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, cbling 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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