Posted on by Information Seekers

Beef Stroganoff (fancy Hamburger Helper)

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep

***RECIPE, SERVES 4-6***

2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks
2-3 shallots, peels and minced
1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI)
1/2 cup (118gmL) cognac or other brown liquor (optional)
2 cups (473mL) stock
8 oz (236mL) sour cream (you might not need all of it)
1 tablespoon cornstarch (you might not need all of it)
mustard
salt
pepper
sweet paprika
any other spices you want (I used garlic powder)
fresh herbs for garnish (I used thyme)
12 oz (340g) dry egg noodles
oil
butter

Either before you cook the meat or while you’re cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they’ll hold until you’re ready to eat.

Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate.

If you’re doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they’ve shrunk by about a third. Dump them out to a plate.

Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock.

Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit).

Stir in as much sour cream as you want — it’ll need to melt before you can stir it in smooth.

Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.

28 Replies to “Beef Stroganoff (fancy Hamburger Helper)”

  4. All I know is that I finally got the pun on that one character’s name from The Great Ace Attorney.

  5. Huh, I didn’t know the original was so fancy. My family does it as a stew, with chuck roast. We also prefer rice to egg noodles because it sucks up the sauce!

  6. i dont think any real chef would complain about deviating from traditional recipes in a personal kitchen, as they say variety is the spice of life and the enjoyment of cook primarily comes from the creativity of a personalized dish.

  8. It's hard to go wrong with Beef Stroganoff… I've even had some TV dinner types during my college years (early 2000s) and only felt that I needed to add some black pepper, a dash of dried coarse onion chips, and a pinch of garlic powder. Obviously, that's when I cared. Otherwise, straight form the freezer, to the mic, to my mouth. Oh, any my mother's was the best! Hands down! Don't argue with such FACTS~~~!

  9. Look up “creamy shells and beef” which is the actual recipe for hamburger helper.

  10. My grandma usually makes beef stroganoff with milk instead of sour cream, flour instead of cornstarch and butter. I really love when she makes it once in a while.

  11. I'll have to try this out some time (but I think I'll use garlic instead of chalots)

  13. Pickles?!?
    Europe here! Where are the pickles? Most important part for crunchy acidity!

  14. Who the hell uses sour cream for stroganoff?
    In denmark, we make it with mash potatoes.

    The recipe:
    Tender, slender, cuts of beef. Flash friend. (No cooking fat yet)

    Then, cool of the pan with butter or oil, and put on medium heat.

    Saute onions, for 4-5 minutes, until translucent. Then 30 seconds of a squished garlic.

    Deglaze with beefstock and heavycream, a tomatos (from a can will do).

    salt, pepper and (this is important -> Paprika) until you have a smooth velvety flavour that should make you hungry. (Also the sauce should be red)

    simmer until thick.

    chop up a red bell pepper, and add the meat with it into the stew.
    Cook long enough for the bell peppers to be soft,

    Serve with mash. It is amazing, lies like a brick in your tummy, and is perfect on a cold day. That is stroganoff to me, and you cannot convince me it isn't.

  15. jeez, these feelings about food in the US always surprise me – stroganoff seen as fancy old relic is a new one

  21. I know that you love lauren and I hope that you love each other until the day you both parish but dam is it annoying how Picky she is

  22. Easy yet tasty stroganoff:
    1lb of ground beef, cook it.
    Add 1 packet of Lipton French Onion soup mix.
    Add a big ol glob of sour cream.
    Serve over egg noodles and salt and pepper to taste.

  23. One way we make it quicker to cook here in Brazil (where it's very popular) without compromising on flavor is that instead of using stock we just throw some heavy cream in after deglazing with some liquor or white wine. Then we mix with lots of mustard for the acidity, tried with both Dijon and mustard seeds if you want to make it extra special and both work great, + ketchup for the sweetness or tomato paste if you go light on the mustard or will serve with something that has some sweetness. Gotta try with noodles, haven't had that idea before

  25. We used to make Stroganoff allot here in Eastern Europe, both the beef and chicken+mushroom variants….until we westernized the s#it out of our diets. It was never seen like a "sophisticated" food, although the quality of the meat was very important. It was made with heavy cream, just like the Brasilian people write in the comments. It was just very practical and made good use of this smaller good quality beef parts. The side dish is usually stuff like backed potatoes, piure (potato mash) or very good round oven bread. Now it has become rare to make at home and is somewhat considered a fancier food.

Comments are closed.