Ingredients
Ground turkey or beef: This is your main protein Always choose fresh meat with a vibrant color and no off odor
Yellow onion: Chopped for sweetness and depth Look for onions that are firm and free of blemishes
Garlic cloves: Minced for savory flavor Use plump cloves and mince fresh for best results
All-purpose flour: Helps to thicken the sauce Choose unbleached flour for a more natural taste
Low-sodium beef broth: Adds rich flavor without making it too salty Use a broth with a deep aroma for best flavor
Tomato sauce: Gives body and brightness Select a can with just tomatoes salt and maybe a touch of basil
Italian seasoning: Provides balanced herby notes Check that your blend is fresh and aromatic
Coarse salt: Essential for enhancing all the flavors Use kosher salt or flaky salt to avoid bitterness
Smoked paprika: Adds mild smokiness that deepens the dish opt for a deep reddish color for freshness
Garlic powder: Extra savory kick Choose a garlic powder with a strong aroma
Cracked black pepper: Gives gentle spice Grind fresh for the best flavor
Small pasta: Shells or elbows hold the sauce best Choose a sturdy pasta that holds up to simmering
Heavy cream: Makes the sauce silky and rich Use fresh cream with a clean dairy smell
Shredded cheddar or Colby jack: Melted for irresistible cheesiness Buy a block and shred yourself for smooth melting
Step-by-Step Instructions
Brown the Protein:
Set a large skillet with a lid over medium-high heat Add your ground turkey or beef and cook for two to three minutes until it starts turning brown at the edges but is still a little pink in the center This helps develop a deep meaty flavor that tastes just like the boxed version you grew up with
Sauté the Onion and Garlic:
Add chopped onion to the skillet and stir it into the meat Cook for four to five minutes until the onion looks translucent and smells sweet Stir in the minced garlic and let it cook just thirty seconds so it does not burn but makes the kitchen smell amazing
Build the Roux:
Sprinkle the flour over the meat and stir it in Cook for a full minute so the flour loses its raw edge and will properly thicken your sauce later Patience at this stage means no lumps in your final dish
Add Liquids and Seasonings:
Slowly pour in the beef broth as you stir bringing up any browned bits from the skillet bottom Add the tomato sauce Italian seasoning salt smoked paprika garlic powder black pepper and uncooked pasta Stir everything together making sure nothing sticks to the bottom
Simmer the Dish:
Lower the heat to medium and cover your pan tightly with the lid or with foil if you do not have one Let it cook for twelve to fifteen minutes stirring occasionally to keep the pasta from sticking When the pasta is tender and the sauce looks thick you are ready for the final step
Finish with Cream and Cheese:
Take the pan off the heat Pour in the heavy cream then scatter the shredded cheese over the top Stir until it all melts together into a silky sauce The cheese makes everything come together so do not rush this step
Serve Up Comfort:
Spoon the hot Hamburger Helper into bowls and enjoy while it is gooey and steaming I love serving it as soon as the cheese is melty
A bowl of homemade Hamburger Helper.
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A bowl of homemade Hamburger Helper. | lilicooks.com