Hamburger Helper Beef Stroganoff
Hamburger Helper Beef Stroganoff made completely in ONE POT with ground beef, egg noodles + fresh mushrooms in a rich creamy sour cream sauce.
Servings: 3 generous servings
- 2 tablespoons butter
- 4 ounces fresh mushrooms sliced
- 1 tablespoon Worcestershire sauce
- 1/2 pound ground beef
- 1 1/2 cups beef stock
- 1 can cream of mushroom soup
- 1/2 teaspoon Dijon mustard
- 6 ounces wide egg noodles
- 12 ounce French Onion chip dip only use HALF of the container
- 3 tablespoons fresh parsley chopped
NOTE: The beef, sauce and noodles all cook in one pot so be sure to use a deep skillet or larger pot so you’ll have enough room for the ingredients.
Add the butter to a large deep skillet or pot over medium heat. Drop in the sliced mushrooms and cook stirring occasionally until browned (3-4 minutes) then lightly season with salt and pepper, add the Worcestershire sauce and give it a good stir.
Crumble in the ground beef, season with salt and pepper then cook until no longer pink continuing to break up any large clumps. Drain any excess amounts of grease.
Stir in the beef stock, cream of mushroom soup and Dijon to form the sauce then once it’s combined add the noodles. Cover and bring to a boil then reduce the heat and simmer 9-14 minutes or until the noodles are tender.
Cook time varies on noodles used. Check the package for timing and be sure your noodles are fully cooked before moving on.Fold HALF of the container of chip dip into the sauce. stir to coat over low heat, then sprinkle in the parsley. Taste and adjust for salt and pepper then enjoy right away.