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13 ingredients, 5 steps, cooking Homemade Hamburger Helper - Stroganoff Style

How are you mother, at this time you get make recipe Homemade Hamburger Helper - Stroganoff Style with 13 ingredients and 5 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 5 stages of easy cooking Homemade Hamburger Helper - Stroganoff Style.

Ingredients for Homemade Hamburger Helper - Stroganoff Style

1. Prepare 1 tbsp. : olive oil.
2. You need 1/2 : onion, diced.
3. Prepare 8 oz. : cremini mushrooms, sliced.
4. It’s 2 cloves : garlic, minced.
5. It’s 1 lb. : ground beef.
6. Prepare 2 cups : beef broth (reduced sodium recommended).
7. It’s 1 1/4 cups : milk.
8. You need 2 cups : uncooked egg noodles.
9. Prepare 1 tbsp. : cornstarch.
10. You need 1 tsp. : paprika.
11. Prepare to taste : salt and pepper.
12. You need 1/2 cup : sour cream.
13. Prepare : fresh chopped parsley, for topping.

If all main ingredients Homemade Hamburger Helper - Stroganoff Style it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking Homemade Hamburger Helper - Stroganoff Style

1. Heat the oil over medium heat. Once hot, add the mushroom and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have browned. Stir in the garlic and cook a minute or so, until fragrant. Remove all that to a plate and set aside.
   
2. Add the ground beef to the skillet and cook until browned, crumbling it up with a wooden spoon as you cook it. Drain any excess grease, then return the mushroom mixture to the skillet. Increase the heat to med-high.
   
3. Stir in the uncooked pasta, the milk and the beef broth to the skillet. Stir in the seasonings. For the cornstarch, create a slurry by whisking it into 2 tbsp. of the broth in a small bowl, then stir that in. Once it all reaches a boil, reduce the heat to med-low and cover with a lid.
   
4. Simmer, stirring occasionally, for 10-12 minutes, until the noodles are al dente.
   
5. Remove from heat and stir in the sour cream. Let sit for 5 minutes. Then serve garnished with freshly chopped parsley. Refrigerate any leftovers.
   
6. Finish and Enjoy.

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