Homemade Hamburger Helper
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Homemade Hamburger Helper
Description
Homemade Hamburger Helper brings together ground beef and sliced cremini mushrooms cooked until tender and combined with a lightly thickened sauce made from tomato paste, flour, and beef broth. Egg noodles simmer in this sauce absorbing the flavors and softening to a tender texture. Adding sour cream and Dijon mustard gives the dish a creamy finish with a slight tang. The seasoning with salt, black pepper, and fresh parsley offers a balanced seasoning profile that complements the beef and mushrooms without overpowering them.
The cooking method involves browning the meat and mushrooms to develop flavor, then gently simmering the noodles in broth to create a cohesive dish. The final stir-in of sour cream and mustard adds richness and a subtle depth, enhancing the overall mouthfeel and taste.
Serve this dish as a standalone main course, suitable for families or casual dinners. The creamy sauce and tender noodles provide comfort, and it pairs well with simple side salads or steamed vegetables for a complete meal.
For variations, plain Greek yogurt can substitute sour cream for a slightly tangier flavor and lighter texture without changing the preparation method.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound cremini mushrooms thinly sliced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 3 cups beef broth
- 8 ounces egg noodles wide
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
- Stir in mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Stir in tomato paste until lightly browned, about 1 minute. Stir in flour until lightly browned, about 1 minute.
- Stir in beef broth and egg noodles. Bring to a boil; cover, reduce heat and simmer until noodles are cooked through, about 10-12 minutes.
- Stir in sour cream and Dijon mustard until well combined.
- Serve immediately, garnished parsley, if desired.
Notes
- Plain Greek yogurt can be used instead of sour cream to add tanginess and reduce fat content without altering cooking steps.
User Reviews
Overall Rating
4.8
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