Throwback Thursday - Ground Beef Stroganoff

Throwback Thursday - Ground Beef Stroganoff

This easy beefy stroganoff is reminiscent of the old school hamburger helper I grew up on, and I'm not complaining!  I'd like to say this replica recipe is healthier... that may be a smidgen debatable with the addition of Velveeta cheese, but it is just as quick to throw together making this the perfect mid-week meal.  


  • 1 pound hamburger
  • 1 small (or 1/2 medium) onion chopped
  • Package of white button mushrooms quartered (or whatever mushrooms you prefer!) 
  • 1 beef Boullion cube
  • 4 oz Velveeta cheese cut into cubes (or 1 Velveeta Fresh Pack - these little packs are definitely a game changer for keeping smaller amounts of Velveeta in the pantry at ALL times)  
  • 2 cups egg noodles 
  • 2 cups water

Make It: 

  • Heat a deep skillet, add some olive oil or tbsp of butter and sauté mushrooms for a few minutes. (You could probably skip this step but I think it's worth the extra effort since browning the mushrooms helps lock in the moisture while giving them some extra texture.)
  • Remove mushrooms and set aside in a bowl for later use.
  • Next brown hamburger and onion together in the same skillet. Once meat is browned, drain off excess fat.
  • Add water, bring to a low boil and then add in beef Boullion cube. Let that dissolve before adding in the egg noodles.
  • Press the noodles down so they are submerged, place a lid on the skillet and cook on medium to noodle package directions less a few minutes.
  • When noodles are almost ad dente (cooked but still firm) add in your Velveeta cheese cubes and mushrooms. Put the lid back on.
  • Continue cooking and stirring occasionally until done. 
  • Serve with fresh cracked pepper! 

Tools We Love: 

  • GIR Ultimate Spoonula
  • Phanton Chef Deep Frypan
  • Material Cutting Board
  • Anchor 2 Cup Glass Measuring Cup

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