Homemade Hamburger Helper Stroganoff
Healthy comfort food at your fingertips! This flavorful Homemade Hamburger Helper Stroganoff is ready in just 30 minutes on the stovetop or using your Instant Pot. Gluten free with dairy free option included!
Servings 6 people
Calories 642kcal
Cost 20
Ingredients
- 2 tbsp ghee or olive oil or vegan butter for dairy allergies
- 1 onion diced
- 3 cloves minced garlic
- 12 oz cremini mushrooms sliced
- 1 lb ground beef
- 1 tsp dried thyme
- 1 tsp sea salt add more to taste
- ¼ cup sherry cooking wine
- 2 tsp coconut aminos
- 2 tsp dijon mustard
- 3.5 cups beef broth
- 12 oz Jovial Foods Gluten Free Fusilli or gluten free pasta of choice
- ½ cup dairy free sour cream feel free to use regular sour cream or plain non-fat Greek yogurt instead!
- fresh chopped parsley for garnish
Instructions
Stove Top Instructions
- Melt the ghee in a large deep skillet or pot. Add in the onions, garlic, and mushrooms. Sauté for 3-5 minutes until they begin to soften.
- Add in the ground beef and cook for 3-5 minutes, breaking it apart with a spoon as it browns.
- Sprinkle in the thyme and salt and stir.
- Pour in the sherry cooking wine and stir, scraping up any brown bits from the bottom of the pan.
- Add in the coconut aminos, dijon mustard, beef broth, and pasta. Stir well and cover. Bring to a boil, then reduce heat and cook for 9-10 minutes, stirring occasionally. Test your pasta to make sure it's not getting overcooked!
- Stir in the dairy free sour cream. The sauce will thicken upon standing. Garnish with fresh parsley, serve, and enjoy!
Instant Pot Instructions
- Hit the Sauté button and add in the ghee. Add the onions, garlic, and mushrooms and sauté for 3-5 minutes. Add in the ground beef and cook it for 5 minutes while breaking it up with a wooden spoon.
- Pour in the sherry and deglaze the pot, making sure to scrape up any brown bits on the bottom of the pot.
- Add the remaining ingredients (except for the sour cream) and stir. Lock the lid and cook on high pressure for 4 minutes. Quick release the steam and stir in the sour cream. Stir on sauté mode for a few minutes while the sauce thickens. Serve and enjoy!
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Cover and reheat in the microwave for 2-3 minutes.
Dairy Free: This recipe perfect for dairy allergies as long as you use dairy free sour cream and vegan butter!
Creamy sauce: If you want the sauce to be a little creamier, simply add a bit more sour cream. I love adding in some parmesan for extra flavor, too.
Use a large skillet: Everything cooks in one pot for this recipe, so I recommend using a deep skillet that is at least 12-inches in size so nothing boils over.
Nutrition
Calories: 642kcal | Carbohydrates: 55g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1052mg | Potassium: 577mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 5mg