Healthy Recipes Ingredient Pasta and Noodle Copycat Hamburger Helper 4.0 (54) 53 Reviews In this easy ground beef skillet supper, very finely chopping onion, mushrooms and carrots in the food processor is not only fast, it also makes the vegetables hard to detect for choosy eaters. Serve alongside a green salad for a satisfying weeknight dinner. By Hilary Meyer Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Updated on October 1, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Close Photo: Photographer: Rachel Marek, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Active Time: 40 mins Total Time: 40 mins Servings: 6 Nutrition Profile: Diabetes-Friendly Healthy Pregnancy Low-Sodium Low-Fat Heart-Healthy Low-Calorie Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 3 cloves garlic, crushed and peeled 2 medium carrots, cut into 2-inch pieces 10 ounces white mushrooms, large ones halved 1 large onion, cut into 2-inch pieces 1 pound 90%-lean ground beef 2 tablespoons tomato paste 1 teaspoon dried thyme 3/4 teaspoon salt 1/4 teaspoon ground pepper 3 3/4 cups unsalted beef broth, divided 8 ounces whole-wheat elbow noodles 2 tablespoons Worcestershire sauce 2 tablespoons all-purpose flour 1/2 cup sour cream 1 tablespoon chopped fresh parsley or chives for garnish (optional) Directions Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced. Add carrots and mushrooms; process until finely chopped. Turn the processor off; add onion and pulse until roughly chopped. Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco Cook beef and tomato paste in a large straight-sided skillet or Dutch oven over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper; cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes. Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco Stir in 3½ cups broth, noodles and Worcestershire; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the noodles are tender, 8 to 10 minutes. Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired. Photography: Rachel Marek, Food stylist: Addelyn Evans, Prop stylist: Gabriel Greco Recipe Updates Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):Added tomato paste (to boost flavor).Replaced water with beef broth (to boost flavor).Changed to full-fat sour cream (to help carry the flavor more). Nutrition Information Serving Size: 1 1/3 cupsCalories 358, Fat 12g, Saturated Fat 5g, Cholesterol 60mg, Carbohydrates 39g, Total sugars 6g, Added sugars 0g, Protein 25g, Fiber 5g, Sodium 512mg, Potassium 727mg Originally appeared: EatingWell Magazine, September/October 2007 Rate It Print