When I was growing up, there were some foods I saw on TV that looked so good. One of them was Hamburger Helper although my mom was not as interested in making it as I was in eating it (she was/is a great cook so I understand the dilemma).
I’ve seen lots of recipes over the years that remind me of HH and I knew it could be elevated. This simple one-pot beef stroganoff hits the mark. I saw @jocooks posted a similar recipe and I knew I had to give it a try. Hers had mushrooms (not my fav) and I made a couple more tweaks (more noodles, stock and less sour cream). It was delish, hearty and the combination I desperately wanted as a kid. The great part, besides the taste, is everything cooks in one pot and took less than an hour from the stove to the dinner table.
Simple ingredients, uncomplicated preparation, great taste and ready in a flash – these are the reasons I love this dish and you will too!
1 lb. Ground beef (80/20)
2 tbs Butter
½ Sweet onion, diced
1 clove Garlic, minced
3 tbs All-purpose flour
1 tsp Sweet paprika
¼ c White wine (I used Pinot Grigio)
1 tsp Seasoned salt
5 ½ c Beef broth (I use low sodium if it’s not homemade)
1 12 oz pkg Extra wide egg noodles
¼ c Sour cream
Salt and pepper to taste
Parsley for garnish (I used dried)
Brown the meat in a Dutch oven and drain the fat. Add the onions and garlic and cook till soft, about five minutes. Add the seasoned salt and combine.
Sprinkle the flour and paprika over the meat and cook for three minutes to incorporate the flour and cook off the flour taste.
Add the white wine and scrape the bottom of the pan to release the brown bits, cooking for about one minute. Add the stock and bring the mixture to a boil, add the noodles and then reduce the heat to a simmer, stirring occasionally until the noodles are done (they should be al dente).
Remove the pot from the heat and stir in the sour cream. Garnish with parsley and serve.
Note: Traditional stroganoff has mushrooms but I don’t like them so they were omitted. If you love them and want to include them, brown them in a little butter before the meat and then set aside. Add them to once the mixture is done (including the juices on the plate) just before you add the sour cream.