Vampire Killer Hamburger Helper
Rated 5.0 stars by 1 users
Category
Main Course
If you’re into garlic—the kind that lets the whole neighborhood know what you’re cooking—this one’s for you. The Vampire Killer Hamburger Helper is a fast, cheesy, beefy skillet dinner that doesn’t hold back. Think nostalgic comfort food with way more flavor (and way more garlic). It comes together in one pan, in about 30 minutes, and absolutely slaps on a chilly night. Vampires? Gone. Leftovers? Unlikely.
Author:Chef Tony Reed
Ingredients
-
10 oz egg noodles
-
1 lb ground beef (80/20)
-
2 cans Cream of Mushroom
-
2 cloves of garlic, minced
-
½ onion, minced
-
3 tablespoons Vampire Killer Seasoning
-
10 oz whole milk
-
10 oz beef broth
-
Parsley, chopped
-
3 tablespoons all-purpose flour
-
2 tablespoon canola oil
-
1-2 tablespoons hot sauce
Directions
In a sauté pan with oil on medium heat, sweat your onions, once translucent add garlic.
Once fragrant, add in ground beef and turn heat to medium high.
While cooking the ground beef, in a small bowl whisk together the beef broth and the flour together. Set aside.
Add one can of Cream of Mushroom, once the beef is cooked all the way through.
Add one can of Cream of Mushroom, once the beef is cooked all the way through.
Season with 1T of Vampire Killer and now add the second can of cream of mushroom. Stir well.
Add the beef broth flour mixture and stir well. Lower to medium heat and place on a simmer.
Toss in noodles and mix well and lid the pan and allow the noodles to cook stirring every few minutes to avoid the sticking.
Adjust desired thickness of gravy with adding 1T of milk at a time.
Season with the rest of the vampire killer and hot sauce. Stir well then serve.
Garnish with parsley.
