Hamburger Helper Upgrade: Ground Sirloin & Porcini Stroganoff with Buttery, Herby Egg Noodles

Beef stroganoff gets a flavor boost with the help of umami-rich porcini mushrooms.
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ground sirloin and porcini stroganoff with buttery herby egg noodles

Recipe by Rachael Ray

Start to Finish: 30 minutes

Servings: 4


  • About 1 1/2 cups beef or chicken stock

  • 1/2 cup (a handful) dried porcini mushrooms

  • 2 tbsp. olive oil

  • 4 tbsp. butter

  • 1/2 lb. white mushrooms, sliced

  • 1 lb. ground sirloin

  • Salt and pepper

  • 1 tsp. paprika

  • 1 tsp. Worcestershire sauce

  • 2 large shallots, finely chopped

  • 2 cloves garlic, finely chopped

  • A fat splash of brandy, cognac, or white wine

  • 3/4 lb. extra-wide egg noodles

  • 1/2 cup chopped mixed fresh dill, flat-leaf parsley, and chives

  • 1/2 lemon, juiced (about 2 tbsp.)

  • 3/4 cup crème fraîche or sour cream


1. In a small saucepan, bring the stock and porcini mushrooms to a simmer over high heat. Reduce heat to medium-low and simmer until softened, 2 to 5 minutes.

2. Bring a large pot of water to a boil for the noodles.

3. In a large skillet, heat the oil, two turns of the pan, over medium-high. Melt 2 tbsp. butter into the oil. Add the white mushrooms. Cook, stirring often, until browned, about 4 minutes. Add the beef; season with salt, pepper, and the paprika. Cook, breaking up the beef with a spoon, until browned, about 5 minutes. Add the Worcestershire, shallots, and garlic. Cook, stirring often, until the shallots soften, 2 to 3 minutes. Add the brandy. Using a slotted spoon, transfer the porcinis from the stock to a cutting board. Chop and add to the beef. Pour in the stock, leaving the last 2 tbsp. at the bottom of the pan where grit may have settled. Let the Stroganoff simmer over medium-low while cooking the noodles.

4. Salt the boiling water and add the egg noodles. Cook until about 1 minute shy of the package directions, about 5 minutes. Drain the noodles and return to the pot. Toss with the remaining 2 tbsp. butter, the herbs, and lemon juice; season with salt.

5. Stir the crème fraîche into the beef. Remove from heat.

6. Serve the noodles in shallow bowls. Top with the Stroganoff.