Recipe of Award-winning Homemade Hamburger Helper - Stroganoff Style

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, homemade hamburger helper - stroganoff style. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

I have to admit that during my college years, Hamburger Helper saved my life. All I had to do was buy a pound of ground beef. Who doesn't love Hamburger Helper Stroganoff? Well now you can have it just as quickly without all of the processed powdery mixes!!

Homemade Hamburger Helper - Stroganoff Style is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Homemade Hamburger Helper - Stroganoff Style is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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:

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

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Instructions 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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