One Pot Recipe: Homemade Hamburger Helper

 

While I have no idea if this actually tastes like hamburger helper or not, I do know that my husband loves it.  I love it because it's super-duper easy, homemade, and made in one pan.  Dinner is on the table in 30 minutes!


Recipe Notes:
- The broth: the original recipe called for beef broth but when I didn't have any on hand, I made it with chicken broth and my husband actually prefers it with chicken.  You can use either.  If you don't have pre-made broth, use bouillon and water.  Read the bouillon package to use the correct amount to make 3 cups broth.

- Mustard: I know it seems odd, but it really does add extra flavor and doesn't make the dish taste like mustard at all.

- Egg Noodles: I use the wide egg noodles when I can find them.  You can certainly sub with the smaller ones, but I would cut the amount down to 3 1/2 - 4 cups.  Keep an eye on the liquid as it's cooking, you want it to remain slightly saucy.  Reduce cooking time to 8-10 minutes.  (photos show the smaller noodles)

- Mushrooms/Onions: don't like mushrooms?  Don't like onions?  Leave them out.  I don't think it would make much difference at all.  For the mushrooms, either slice them thin or chop them into small chunks, whichever your family prefers.

- Recipe Size: I always cut this recipe in half (it's only my husband eating it) and I'm sure it also could easily be doubled.


Homemade Hamburger Helper
makes 4-5 servings

1 pound ground beef
1 Tablespoon olive oil
1/3 cup chopped onion
4-6 average sized mushrooms (button/cremini/baby bella), slice thin or chopped into small chunks
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
1 Tablespoon tomato paste
1 Tablespoon all-purpose flour
3 cups chicken or beef broth (see note above)
5 cups uncooked wide egg noodles (see note above for smaller noodles)
1/4 cup sour cream
1 teaspoon Dijon mustard

In a large pan, stockpot, or Dutch oven over medium high heat, cook ground beef until browned, approx. 3-5 minutes, crumbling as it cooks.  If the beef is lean, add olive oil to prevent burning.  Remove from the pan, keeping as much of the fat in the pan as you can.  If there's no fat left in the pan, add olive oil now.

Add chopped onions and mushrooms to the hot pan and cook, stirring occasionally, until tender and browned, about 3 minutes.  Add ground beef back to the pan and season with salt and pepper.  

Stir in garlic powder, onion powder, flour, and tomato paste, stirring constantly for about 1 minute.

Slowly add the broth, stirring as you pour.  Stir in the egg noodles, making sure they are all in the broth.  Turn burner up to high and bring to a boil.  Once boiling, turn burner down to low, cover, and simmer 10-12 minutes, until noodles are cooked through.

Remove pan from heat, remove lid and stir in sour cream and mustard until well combined.

Serve.






5 comments

Kathy said...

Looks like a nice warming meal. Have a good week.

daisy g said...

Sounds simple, and I bet my hubby would love it. Thank you for sharing!

Staci said...

Thank you Daisy and Kathy!

Mary, Windy Meadows Farm said...

Always love a tried & true recipe - sounds just right for one of those days it's a little chilly (and I haven't planned dinner!) My plan for tonight...I'll re-read your posts on meal planning; something I struggle with. Time to change! Mary

Staci said...

Awww...thanks so much Mary! Yes, this dish is the perfect dinner for a chilly evening. 😊