Growing up we ate a ton of ____ Helper (substitute your favorite protein in the blank). Remember the dancing white glove with the red clown nose? Good times.
So, clearly, we need a one pan hamburger stroganoff recipe in our back pocket that’s quick and easy — especially on a weeknight. Hold the box.
(Is this expensive restaurant beef tips and fresh-made pasta? Um… no. We could do that but see previous one pan quick and easy.)
And can you even believe the various Helpers have been around since 1971?!
Today I’m building on my cream of mushroom soup and a few simple ingredients.
One thing: this easily feeds six people (assuming you serve it with something else). If there are fewer at your table then cut the recipe in half or you’ll have leftovers. (It does re-heat well in the microwave though so your call.)
You’ve heard my big rules before:
Use the best ingredients you can comfortably afford.
Use local and organic, then local or organic, then be careful.
- As I said, the cream of mushroom soup is my recipe.
- Hamburger is local from a butcher I trust.
- Pasta is organic from Italy via Costco.
- Butter is grass fed organic also via Costco.
- Onions and garlic are farmers market.
- Sour cream is sour cream. Nothing else in it. Read your labels.
This is an affordable meal if you’re careful about the ingredients.
Melt the 3 tablespoons of butter in a large pan. I used a twelve inch skillet today and it was just barely big enough. Normally I use a fourteen inch non-stick pan but it’s tougher to get a decent picture with it. Cooking with transparency here.
Sauté the onion and hamburger with a half-teaspoon of kosher salt until the onions are tender and the meat is browned.
Add the chopped garlic, stir, and sauté for another couple of minutes stirring often enough to keep it from burning.
Add 3 tablespoons of flour, stir it in well, and let that cook for another couple of minutes.
Basically we’re making a roux from the butter, hamburger fat, and the flour. This will help thicken the stroganoff.
Add the soup and the pasta plus a couple cups of water. Stir well to combine.
Bring this to a gentle boil and cook as long as your pasta’s directions specify.
Finally, stir in the sour cream and cook for another few minutes to bring everything up to temperature.
Adjust the salt and pepper to your liking. Go slow. As I’m sure you’ve heard a million times, it’s a lot easier to add it than take it back out.
Serve with a simple salad or a side vegetable and you’re good to go!
One Pan Hamburger Stroganoff
One Pan Hamburger Stroganoff using ingredients you might already have on-hand. Quick and easy weeknight dinner. Visit suppertimeblues.com to learn more.
- 3 tablespoons butter
- 1 pound ground beef
- 1 medium onion, chopped about 1 cup
- 2 garlic cloves, minced
- 3 tablespoons flour
- 4 cups cream of mushroom soup
- 2 cups water
- 1 pound short pasta or macaroni
- 1 cup sour cream
- 1-1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Get everything chopped and ready to go.
Melt the butter in a large pan and saute the hamburger and onion with 1/2 teaspoon of salt until the meat is browned and the onion is tender.
Add the minced garlic and cook for a couple more minutes stirring enough to keep it from burning.
Sprinkle in the flour, pepper, and remaining salt and stir well. Let cook for about 3 minutes.
Add the soup, pasta, and water and mix thoroughly.
Once it starts to boil, cook for the length of time according to the pasta directions (usually 8-12 minutes depending).
If the liquid is gone before the pasta is tender, add another cup of water and maybe reduce the heat a tad.
Stir in the sour cream and cook for about 5 minutes to bring everything up to temperature, letting the flavors combine, and allowing it to thicken.
Add a bit more salt and/or pepper to your liking if necessary.
Weeknight dinner maybe half-an-hour start to finish. Done. What’s next?