Skillet Ground Beef Stroganoff
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Whenever I meal plan, I make sure to include meals that use the same ingredient, so I don’t have food waste. You’ve probably figured out by now that we have at least one Mexican-inspired dish per week, but what you may or may not know is that I am incapable of enjoying Mexican food without a dollop of sour cream. Since I had to buy sour cream for the 2 Tbsp. I was going to use, I knew I needed to use the rest for something, and I decided on stroganoff. (Sidebar: I have a post all about meal planning coming soon.)
Like many people who grew up in the 80s, I’ve had Hamburger Helper. Like, a lot of times. Although it was pretty much “forbidden” when I was young, when I got to the age where I could stay home alone and make myself dinner, it went (heavy) into the rotation. And when I was in college and moved into my first apartment, it probably made an appearance more often than I cared to admit. My favorite flavor was the stroganoff. Dude, I freaking loved that stuff. Of course, as soon as I had “real” stroganoff, I realized what I was missing.
I’ve made a few versions of stroganoff, including one with a fancy cut of beef, and one without. This time, though, I was yearning for the nostalgia of one-skillet-ground-beef-stuff-you-eat-in-college. For whatever reason, it sounded more comforting than the others (not to mention cheaper and quicker). This version most certainly did not disappoint. I increased pretty much everything but decreased the beef so this isn’t as meaty as the original recipe, but it was perfect for us. Creamy, comforting, delicious, awesome for leftovers, and flavored without the use of an envelope. 🙂 Also, why are egg noodles so much more awesome than regular noodles? I may never know.
When Tom’s brother asked what we had for dinner later that night, he said “Hamburger Helper.” And, though that may not sound like a compliment to you, I’m going to take it as one. 🙂
Skillet Ground Beef Stroganoff
Liberally adapted from America’s Test Kitchen via A Taste of Home Cooking
1/2 Tbsp. canola or olive oil
1 lb. ground beef or ground sirloin
1 onion, finely diced
12 oz. white mushrooms, sliced
1/2 cup brandy or cognac
2 Tbsp. flour
3.5-4 cups beef broth
1/2 lb. egg noodles
1 cup sour cream (light is fine)
2 tsp. lemon juice
Heat a large saute pan with lid or a Dutch oven over medium high heat. Add the oil and, once hot, the ground beef. Don’t stir the beef; instead, let it brown on one side completely. Add the onions. Stir, breaking up the ground beef, until the beef is browned and onions are tender. Move to a bowl, draining any excess fat.
To the skillet, add the mushrooms and a small pinch of salt (and a little more oil, if necessary). Cook until the liquid from the mushrooms has evaporated, about 8 minutes. Add the brandy and lift any browned bits from the bottom of the pan. Boil for about 1 minute before adding flour. Cook for 30 seconds; then, add the broth and bring to a boil. Stir in the noodles and the beef. Cover partially with a lid and cook, stirring occasionally, until noodles are tender, about 10 minutes.
Off the heat, stir in the sour cream and lemon juice. Season to taste with salt and pepper.
As a kid, I used to walk to my friend’s house for dinner with his parents and Stroganoff was always my favorite. I like to add a little bit of Dijon. It adds a nice little kick to it!
This looks amazing! I’ve been looking for the “right” stroganoff recipe that doesn’t use soup mix! Thank you!
I’ve actually never had Hamburger Helper…ever. Somehow my mom never got into THOSE packages. But she was all over the rice-a-roni.
There really is something about egg noodles that is fabulous. I haven’t had them in YEARS. And now I’m craving them. Intensely. Thanks. 😛
My mom never made Hamburger Helper since dad was vegetarian but I did love it at friends.
Stroganoff Hamburger Helper was my favorite too!! I can’t wait to try this version of it!! Thanks!
You made a recipe from my blog! I’m so honored. 🙂 I love this dish.
I lived on hamburger helper when I was a kid, although I think it was the cheeseburger one. And I still eat tuna helper sometimes… This stroganoff looks good. I’ve never made it with ground beef before, but it sounds like a great option!
love this! I’m going to try with turkey (I’m sure it won’t be exactly the same). My go to was boxed Pasta-roni with a can of chicken. gross now – but oh so cheap and yummy in those poor college years.
I remembered copying a beef stroganoff recipe from my sister’s collection. It used strips of beefs. I might try this one cause it looks more delicious than the recipe my sister had. =)
Oh! I haven’t had strogganof for so long…and I love this version using ground beef. Thanks for this recipe and I sure will try this out 🙂
Hope you are having a great week Elly!
I want to make & eat everything you post! I love Beef Stroganoff 🙂
Beef stroganoff has been one of my favorite meals since I was a kid. Yours looks delicious and super comforting! Takes me right back to my childhood!
I never had a lot of Hamburger Helper in my childhood, but this looks like the ultimate comfort food to me anyway! Quick and easy, too 🙂
if I didn’t want to use any alcohol what could I substitute for the brandy? thank you!
I would probably add a couple tbsp. red wine vinegar to the beef broth mixture. You could also omit it – it gives the dish great flavor, but it doesn’t need to be there in terms of the amount of liquid necessary.
stupid question – but when do you add the beef back in? with the noodles? or after the noodles are cooked???
Not stupid, I forgot to put it in. 🙂 Yes, you add it at the same time as the noodles.
Ha, I’m clearly way backed up on my food blogs, but just got to this post – hilarious about the Hamburger Helper. We ate it a ton growing up, and I also made it when I lived on my own. The cheesy taco mac one was my fave 🙂 I also loved tuna helper. The thought now makes me kind of want to barf, but I thought I was SUCH an ambitious cook when I made that instead of just having cereal or toast for dinner!!! My, how far we’ve come 🙂
Great recipe! I am thinking you made this on an electric stove, right? After adding 1/2 cup of Brandy to my hot skillet (on high to nicely brown the mushrooms and drive off the moisture) with the mushrooms, the whole lot promptly flambeed itself rather spectacularly on my gas range. Flames between 18 inches and two feet leaping from the pan, lasting a good 30 seconds, and setting off the smoke alarm spectacular. I love a good flambeed mushroom as well as the next person, but a warning should probably be included in the recipe. My pregnant baby brain hadn’t fully thought through the ramifications of this much hot alcohol on the fire. I will know better next time I make this tasty tasty dish 🙂
Yikes, Jen, sorry! I do actually have a gas stove, but didn’t have that problem!
Found this via your 2012 recap- looks delicious! I’m pinning it so I remember to make it this winter.
-m