Hi, I am Laura. Today, we’re going to prepare homemade hamburger helper - stroganoff style recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna 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 favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Homemade Hamburger Helper - Stroganoff Style is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have homemade hamburger helper - stroganoff style using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:
- Take 1 tbsp. olive oil
- Get 1/2 onion, diced
- Take 8 oz. cremini mushrooms, sliced
- Take 2 cloves garlic, minced
- Prepare 1 lb. ground beef
- Prepare 2 cups beef broth (reduced sodium recommended)
- Get 1 1/4 cups milk
- Get 2 cups uncooked egg noodles
- Take 1 tbsp. cornstarch
- Take 1 tsp. paprika
- Get to taste salt and pepper
- Make ready 1/2 cup sour cream
- Take 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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