Beef Stroganoff Pasta Helper
Breville Test Kitchen

Breville Test Kitchen

Beef Stroganoff Pasta Helper

Baking this classic comfort food in a Dutch oven, means there’s only one pot and it’s an easy clean up. Like it’s Hamburger Helper forefather, it includes ground beef and tender pasta, but with the stroganoff addition of sliced mushrooms and a rich creamy gravy.
the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

+1 more appliance


35 mins total time

10 mins active time


Serves 2



  • unsalted butter icon
    2 tbsp (1 oz) unsalted butter
  • small yellow onion icon
    1 small yellow onion

    finely chopped

  • ground beef icon
    8 oz ground beef
  • baby bella mushrooms icon
    4 oz baby bella mushrooms


  • paprika icon
    1 tsp paprika
  • kosher salt icon
    ¾ tsp kosher salt


  • white wine icon
    ¼ cup (2 fl oz) white wine
  • beef stock icon
    1¼ cups (10 fl oz) beef stock
  • heavy cream icon
    ¼ cup (2 fl oz) heavy cream
  • pasta shells icon
    4 oz pasta shells
  • sour cream icon
    ¼ cup (2 oz) sour cream
  • cornichon icon
    ¾ oz cornichons

    sliced, plus extra to serve

  • chopped dill icon
    2 tbsp chopped dill

    plus extra to serve

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season


  • 1Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 375°F, for 24 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Melt the butter in a 9½-inch (2½-quart) Dutch oven over high heat. When foaming, reduce the heat to medium and add the onion. Cook, stirring for 3 minutes, or until soft. Increase the heat to high and add the beef. Cook, stirring for 4 minutes, breaking up the meat, until browned.
  • 3Add the mushrooms and cook for 2 minutes, then add the paprika and ½ teaspoon of the salt and stir. Add the wine scraping the base to deglaze the pot.
  • 4Add the stock and cream and bring to a boil. Stir in the pasta and cover.
  • 5Once preheated, place the pot in the oven and cook for 24 minutes. Halfway through cooking, carefully remove the lid, stir the pasta, cover and continue cooking.
  • 6The pasta should be al dente and the sauce slightly reduced. If not, cook it a little longer.
  • 7Remove the pot from the oven and carefully remove the lid. Add the sour cream, cornichons, dill, remaining ¼ teaspoon salt and pepper and stir to combine.
  • 8Divide among bowls, top with cornichons, dill and pepper and serve.
Main course

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