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Homemade Wild Mushroom Stroganoff Hamburger Helper

Ingredients
  Dried low sodium beef stock 200 Gram (low sodium beef Bovril-3 sachets)
  Dried wild mushroom 1⁄4 Cup (4 tbs) (1 packet)
  Garlic powder 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Herbes de provence 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Dried pasta 1 1⁄2 Cup (24 tbs)
  Extra lean ground beef 1 Pound
  Water 3 Cup (48 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In food processor, put wild mushroom and grind until mushrooms resemble a dried herb.
2. In a plastic bag, combine mushroom, dried stock, garlic powder, paprika, herbes de Provence, black pepper, onion powder, and corn starch. Seal bag and mix well.
3. In another bag, place pasta and set aside.

MAKING
4. Place a non-stick pan on heat, and brown beef in it.
5. Add mushroom mixture, and water. Stir, and bring it to boil.
6. Drop pasta, and reduce the heat. Allow it to simmer for about 7-9 minutes or until pasta reaches your desired doneness. Stir occasionally.
7. During the last minute of cooking add sour cream, and stir.

SERVING
8. Serve wild mushroom stroganoff hamburger hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Beef
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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