Gourmet Hamburger Helper

Name: Gourmet Hamburger Helper
Cuisine: American
Ingredients: 1 lb 80/20 ground chuck; 1 medium yellow onion, fine dice; 2 cloves roasted garlic, mashed; 2 heaping tbsp tomato paste; ½ cup dry white wine; 1 can whole peeled tomatoes, crushed by hand; 2–2¼ cups good beef stock; 1 cup elbow macaroni; 1½ tbsp Worcestershire sauce, divided; ½–1 tsp soy sauce; 2 cups freshly grated sharp cheddar; ¼ cup finely grated aged Gouda or Comté; 1 tbsp cold butter; 1–2 tsp red wine vinegar; Pinch smoked paprika or Aleppo (optional); 2 tbsp finely chopped parsley; Salt and black pepper

14 steps

Updated at: Mon, 13 Apr 2026 00:05:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3113.5 kcal (156%)

Total Fat203.1 g (290%)

Carbs118.2 g (45%)

Sugars30.7 g (34%)

Protein176.5 g (353%)

Sodium4810 mg (240%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lb80/20 ground chuck

1yellow onion

medium, fine dice

2 clovesroasted garlic

mashed

2 heaping tbsptomato paste

½ cupdry white wine

1can whole peeled tomatoes

crushed by hand

2 cupsbeef stock

good

1 cupelbow macaroni

1 ½ TbspWorcestershire sauce

divided

½ tspsoy sauce

2 cupssharp cheddar

freshly grated

¼ cupGouda

finely grated aged, or Comté

1 Tbspbutter

cold

1 tspred wine vinegar

2 Tbspparsley

Instructions

Step 1

Place cast iron over medium-high heat until fully hot. Add beef. Press into an even layer. Salt lightly. Do not move it until a deep brown crust forms underneath.

Step 2

Break beef apart. Add onion. Cook until onion softens and edges begin turning golden. Spoon off excess fat if necessary, but leave a thin coating in the pan.

Step 3

Add tomato paste. Cook until brick red and slightly sticky. Add roasted garlic and optional paprika. Stir briefly.

Step 4

Add 1 tbsp Worcestershire and the soy sauce. Stir 30 seconds.

Step 5

Deglaze with white wine. Scrape thoroughly. Reduce until nearly dry and glossy.

Step 6

Transfer mixture to pre-warmed HexClad pan.

Step 7

Add crushed tomatoes and beef stock. Bring to a boil. Taste liquid and adjust salt and pepper.

Step 8

Add macaroni. Maintain a strong simmer. Stir every few minutes. Cook until pasta is just shy of done and mixture is slightly looser than final texture.

Step 9

Remove from heat. Rest 3–4 minutes.

Step 10

Stir in cold butter.

Step 11

Add cheeses in stages, stirring gently until smooth and emulsified.

Step 12

Add remaining Worcestershire. Finish with red wine vinegar to brighten. Adjust salt and pepper.

Step 13

Fold in parsley.

Step 14

Rest 1–2 minutes before serving.