Homemade Hamburger Helper Beef Stroganoff

A large pan of hamburger helper beef stroganoff with a serving spoon and fresh whole mushrooms in the background.

5 from 1 vote

Homemade Hamburger Helper Beef Stroganoff

Hamburger helper beef stroganoff is a vegetable-loaded, delicious pasta dish that is ready in 45 minutes or less, perfect for those busy weeknights and picky eaters.

Cook Time45

Total Time45

Course: Main Course, Pasta

Cuisine: American

Servings: servings

Calories: 522kcal

Author: Jessica

Ingredients

1 lb Lean Ground Beef
1 medium Yellow Onion diced
3-4 cloves Garlic minced
2 teaspoons Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Mustard Powder
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
2 cups Mushrooms chopped
2 tablespoons Apple Cider Vinegar
2 tablespoons Ketchup
1 tablespoon Worcestershire Sauce
454 grams Fusilli Pasta Noodles uncooked
2 cups Beef Broth
2 cups Whole Milk
½ cup Parmesan Cheese shredded
1 cup Peas optional
Parsley optional

Instructions

In a large saute pan or pot, add the ground beef and cook until fully browned. Add the onion and saute over medium heat for 2-3 minutes. Add minced garlic, paprika, onion powder, garlic powder, mustard powder, salt and pepper. Stir to combine and cook for 1 minute.
Add chopped mushrooms, apple cider vinegar, ketchup, and Worcestershire sauce. Cook for 3-4 minutes until the mushrooms have softened. Add the uncooked fusilli pasta noodles, beef broth, and whole milk, stirring to submerge the pasta noodles. Bring the pasta to a boil over medium-high heat. Once boiling, lower the heat to a simmer and cover with a tight-fitting lid. Stirring regularly, cook for 10-12 minutes or until the pasta noodles are fully cooked, then remove from heat.
Stir in the parmesan cheese, peas and parsley (if using), recover with the lid and let the pasta sit for 5 minutes before serving.
If you are using frozen peas, heat on low for 1-2 minutes until the peas are warmed through.

Notes

Any tubular shaped pasta can be used in this recipe, such as penne, ziti, rigatoni, gemelli, conchiglie, cavatappi, or farfalle.
Using different pasta shapes might require liquid adjustments. This recipe has only been tested with fusilli pasta.
All kitchens and cooking utensils are different, and if you find that you are running out of liquid before the pasta is cooked, try adding more liquid. ¼ cup of beef broth + ¼ cup of milk at a time is a good starting point.
Store leftovers in an air-tight container in the refrigerator for up to 3 days. This recipe does not freeze well.

Nutrition