Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.
GROUND BEEF AND WIDE NOODLE STROGANOFF
Makes 6-8 servings depending on portion size
Time: About 30 minutes
INGREDIENTS
1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)
1 large yellow onion, diced
2 tablespoons tomato paste
1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon paprika
3-4 cups beef broth (I use unsalted)
8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)
1/3 cup sour cream
fresh Italian parsley or chives for garnish
DIRECTIONS:
Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.
Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.
Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.
Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.
Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.
Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)