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.
Ingredients:
- 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