Hamburger Helper reminds me of my dad. When I was a kid and Dad was cooking you almost always knew it would contain ground beef. His specialty was a concoction of ground beef and cream of mushroom soup served over rice. I always looked forward to it whenever he made it and it tasted very similar to the hamburger helper that we also had occasionally. That’s what I was thinking of when I created this recipe.
It’s just as easy to throw together as the boxed stuff and the taste is very similar, but just so much better. And, just like the boxed kind this recipe receives zero points for attractiveness. But taste trumps looks right? I think it tastes just as good heated up throughout the week, as leftovers, as it does the day it’s made.
If you have someone that loves Hamburger Helper but you’d like to get them to try a healthier version, give this recipe a go. It’s a quick and hearty weeknight meal that’s sure to please the beef lovers in your family.
- 1 pound extra-lean ground beef
- salt and pepper, to taste
- ½ onion, chopped
- 2 cups water
- 2 cups sliced mushrooms
- 2 beef bouillon cubes (organic if possible)
- 4 cups macaroni (or other spiral pasta)
- 1 tablespoon worcestershire sauce
- 1 cup sour cream
- Heat a large non-stick skillet over medium-high heat. Add a bit of oil, brown beef and onion; season with salt and pepper. Cook until beef is no longer pink.
- Add remaining ingredients except sour cream. Bring to a boil. Lower heat, cover and simmer, stirring occasionally, for 10-12 minutes or until pasta is just cooked and water is absorbed (add additional water if necessary).
- Stir in sour cream. Heat through.