I really wanted to add to my copy cat recipes and Hamburger Helper seemed like the next perfect one!
When I was little, hamburger helper always grossed me out. I don’t know if I thought the meat came from the box, silly I know, but I didn’t know too much about the packaged mix to know it wasn’t all that good for you so the only rational thought is I disliked the meat part. My dad though, was a fan of it and my mom would always make her and I something else on these nights. She would often create her own version and skip the boxed stuff too.
I wanted to make something geared toward them. Something my dad would enjoy that my mom could make healthier. This did not disappoint.
It’s of course gluten free and dairy free. You can however, use your own choice of pasta. Just make sure to measure out the pasta if you use one different than Banza. The box of Banza is only 8 ounces. Typically regular pasta is 16 ounces. So use half the box or double the recipe OR try out the BANZA!!
This is also dairy free. My choice of “cream” here is Nutpods! They are becoming my flavorite cream/milk substitute lately. They are truly neutral tasting without sacrificing thickness. Make sure to get the original unflavored kind!
Beef Stroganoff Hamburger Helper Copy Cat
Equipment
- One Pot
Ingredients
- 3/4 lb ground beef
- 1 8 oz box Banza Pasta, cavatappi or 2 1/4 cups preferred pasta
- 1 white onion diced
- 10 cremini mushrooms finely chopped
- 2 cloves garlic minced
- 2 cups beef broth
- 1 1/2 cups nutpods unsweetened/original
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp kite hill cream cheese
- 1 tbsp arrowroot starch
- 2 tbsp ghee
- fresh parsley for garnish
Instructions
- In medium size pot, heat 2 tbsp ghee over medium heat.
- Add diced onion and mushroom. Cook about 5 minutes till translucent.
- Add minced garlic and cook another 5 minutes till all fragrant and fully cooked.
- Remove with slotted spoon and set aside in a bowl.
- Add ground beef, salt, pepper and paprika and brown the meat, breaking it up with a wooden spoon.
- Put mushroom and onions back in the pot. Add 2 cups broth, 1 1/2 cups nut pods and 8oz box of Banza Pasta. Make sure pasta is covered with liquid. Bring to a boil, then simmer till pasta is cooked through – follow timing on box of pasta.
- When pasta is cooked, turn heat to low. Remove 1/2 cup of the liquid into another bowl and add arrowroot starch. Whisk to make a slurry. Add back to the pot to thicken.
- Add 2 tbsp Kite Hill cream cheese and mix.
- Serve and garnish with fresh parsley.