Easiest Way to Prepare Quick Homemade Hamburger Helper - Stroganoff Style
Victor Norman 22/04/2020 11:27
Homemade Hamburger Helper - Stroganoff Style
Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, homemade hamburger helper - stroganoff style. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Homemade Hamburger Helper - Stroganoff Style is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Homemade Hamburger Helper - Stroganoff Style is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have homemade hamburger helper - stroganoff style using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:
Get 1 tbsp. olive oil
Take 1/2 onion, diced
Take 8 oz. cremini mushrooms, sliced
Get 2 cloves garlic, minced
Get 1 lb. ground beef
Make ready 2 cups beef broth (reduced sodium recommended)
Prepare 1 1/4 cups milk
Take 2 cups uncooked egg noodles
Take 1 tbsp. cornstarch
Make ready 1 tsp. paprika
Take to taste salt and pepper
Get 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, 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.
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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