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This homemade beef stroganoff hamburger helper is an easy and delicious one-pot meal that tastes like the real deal but healthier!

A bowl of homemade beef stroganoff ready to be enjoyed.

What is Beef Stroganoff Hamburger Helper?

Beef stroganoff is the perfect comfort food! It’s creamy, hearty, and filling… perfect for cooler weather. It gets even easier with something like the American convenience classic of hamburger helper! If you’ve never had hamburger helper, it’s a boxed mix that includes pasta, seasoning, and all you do is add the beef and cook it all together. It’s certainly easy, but not exactly healthy or allergen-friendly… until now!

This homemade beef stroganoff hamburger helper is a gluten-free, dairy-free, and can even be made paleo and AIP!

Why you’ll love Beef Stroganoff Hamburger Helper

  • It’s such good comfort food. It’s hard to beat the warm, comforting flavors of beef stroganoff!
  • The American convenience of hamburger helper. The classic boxed mix flavor made healthier and allergen friendly!

The Ingredients for Homemade Beef Stroganoff Hamburger Helper

  • Ground Beef and Beef Broth. I haven’t tried it but you could likely make this with ground turkey and chicken broth as well.
  • Coconut Cream. This is the substitute for sour cream to make this dish nice and creamy! You can either use the cream that hardens on the top of a can of coconut milk when left in the fridge overnight or Arroy-D coconut cream which is my personal favorite!
  • Gluten or Grain-Free Pasta. I love the jovial brown rice fusilli, but you can also use their cassava fusilli to keep it grain-free, paleo, and AIP! The only ingredients are cassava flour and water.
  • Baby Bella Mushrooms.
  • Salt, Pepper, Onion, and Garlic.
  • Parsley. For topping!
  • White Wine Vinegar.
  • Arrowroot Starch.

All the ingredients for homemade beef stroganoff on the counter before cooking.

How to make Homemade Beef Stroganoff Hamburger Helper

  1. Combine the broth: Combine the broth, vinegar, and arrowroot. Set aside.
  2. Cook the ground beef: Use a large, deep pot to brown the ground beef and season with salt and pepper. Set aside.
  3. Cook the vegetables: Add the onion and garlic and saute for 2-3 minutes or until lightly translucent. Add the mushrooms and saute for another 4-5 minutes or until tender.
  4. Combine: Add the beef and pasta back and simmer, stirring often, until the pasta is cooked through and the sauce is reduced.
  5. Finish & Serve: Stir in coconut cream until melted and fully incorporated and remove from the heat. Serve topped with parsley.

Step by step photos of making the homemade beef stroganoff hamburger helper.

 

Can you use other types of pasta?

I think fusilli works best for this recipe, but you can try to use other shapes as well!

Can you make this recipe coconut free?

Since beef stroganoff is made with sour cream, coconut cream is used to make it dairy-free. So, if you can tolerate sour cream, that works just as well as a swap!

Can you use ground turkey instead of beef?

Personally, I’ve never tried this recipe with turkey, but it can likely be done just as easily! I would probably use chicken broth instead of beef broth if you chose to try turkey.

A close up photo of a pot of homemade beef stroganoff hamburger helper.

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Homemade Beef Stroganoff Hamburger Helper (Gluten Free, Paleo, AIP)

★★★★★

5 from 14 reviews
  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This homemade beef stroganoff hamburger helper is an easy and delicious one-pot meal that tastes like the real deal but healthier!

Ingredients

Units Scale
  • 3 cups beef broth (see notes)
  • 1 tbsp white wine vinegar
  • 1 tbsp arrowroot starch
  • 1 lb ground beef
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 2 cups gluten-free fusilli pasta (Jovial rice pasta for gluten-free, or jovial cassava pasta for paleo/AIP)
  • 1/2 cup coconut cream
  • 1 tbsp parsley, chopped

Instructions

  1. Using a large bowl, stir the broth, vinegar, and arrowroot. Set aside.
  2. Use a large, deep pot to brown the ground beef and season with salt and pepper. Set aside, leaving about 2 tbsp of fat in the pot.
  3. Add the onion and garlic and saute for 2-3 minutes or until lightly translucent. Add the mushrooms and saute for another 4-5 minutes or until tender.
  4. Add the beef back to the pot and stir in the broth mixture and pasta. Stir well to combine.
  5. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 12-15 minutes, stirring often, until the pasta is cooked through and the sauce is reduced. See notes in the pasta needs more time to cook to your liking.
  6. Stir in coconut cream until melted and fully incorporated. Remove from the heat and serve topped with parsley.

Notes

Pasta will be cooked fairly al dente. If the pasta needs more time to cook to your liking, add about 1/3 cup of broth and simmer for 2-3 more minutes until the pasta reaches your desired doneness.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Serving Size: 1 serving
  • Calories: 559
  • Fat: 4.7g
  • Carbohydrates: 59.1g
  • Fiber: 2.9g
  • Protein: 38.4g

Recipe by Michelle, Unbound Wellness. Photos by Modern Food Stories.

This post first appeared on Unbound Wellness in 2020 and was updated in 2024.