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Creamy Hamburger Helper Stroganoff in a white bowl with elbow macaroni, beef, and sour cream sauce, garnished with parsley and paprika.
SavorAndSpice

One-Pot Homemade Hamburger Helper Stroganoff in 30 Minutes

This homemade Hamburger Helper Stroganoff recipe is a creamy, comforting one-pot meal perfect for busy weeknights. Tender ground beef, savory onions, and elbow macaroni come together in a rich sour cream sauce, creating the ultimate creamy beef stroganoff. Serve it with hashbrown casserole, air fryer asparagus, or pulled pork for a complete comfort-food dinner. Quick, flavorful, and family-friendly, this one-pot stroganoff is your go-to dinner recipe when you want rich, homemade flavors without the fuss.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, one-pot
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g ground beef (80/20 for best flavor)
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp butter
For the Sauce
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt adjust to taste
  • ½ cup sour cream full-fat preferred for creaminess
For the Pasta
  • 2 cups elbow macaroni or small shells uncooked
Optional Garnishes / Toppings
  • Fresh parsley chopped
  • Extra paprika
  • Shredded cheese optional

Equipment

  • 1 Large skillet or deep sauté pan / one-pot pan
  • 1 Wooden spoon or silicone spatula
  • 1 Cutting board & knife

Method
 

  1. Brown the beef & aromatics - Melt butter in a large skillet over medium heat. Add ground beef, onions, and garlic. Cook until beef is no longer pink and onions are soft.
  2. Season the mixture - Sprinkle in paprika, salt, and black pepper. Stir to evenly coat the beef and onions.
  3. Make the roux - Add the flour and stir well for 1-2 minutes to form a light roux that will naturally thicken the sauce.
  4. Add liquids - Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze and lift all the flavor.
  5. Cook pasta - Stir in the uncooked elbow macaroni. Reduce heat to a gentle simmer, cover, and cook until pasta is tender and most of the liquid is absorbed (about 12-15 minutes).
  6. Add creaminess - Remove from heat and stir in sour cream until the sauce is silky and smooth.
  7. Adjust seasoning - Taste and add extra salt, pepper, or Worcestershire sauce if desired.
  8. Serve - Garnish with chopped parsley, paprika, or shredded cheese. Serve hot with your favorite sides.

Notes

  • You can use any small pasta shape that works such as rotini, shells, or penne will hold the sauce beautifully.
  • Swap sour cream for Greek yogurt at the end of cooking for lower fat.
  • You can add veggies such as mushrooms, peas, or spinach can be stirred in while the pasta cooks.
  • Store in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of broth or milk. Can freeze up to 2-3 months.
  • Always add sour cream off the heat to prevent curdling.