Prep 10 mins
Cook 20 mins
This is rather old-fashioned; my husband and I really enjoy it (my son, who hates mixtures like this, won't touch it). It makes a lot; you can feed a family on just one pound of ground beef with this recipe. This is an onion-free, garlic-free stroganoff, but feel free to alter that it you wish. Also, on a nutritional note, if you sub ground turkey for the ground beef, the fat content per serving goes way down. Thanks to Chatelaine for this one.
- 2 cups frozen mixed vegetables
- 8 cups broad egg noodles (a 375-gram package)
- 1 tablespoon canola oil
- 1 lb lean ground beef
- 1⁄2 lb sliced mushrooms (about 4 cups)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon fresh ground black pepper
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 1 cup low-fat sour cream
- Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.
- Bring a large saucepan of salted water to a boil; add noodles and cook according to package directions, about 6 minutes; drain well when done.
- Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.
- Stir in worcestershire sauce, dillweed, salt, pepper and nutmeg; stir often with a fork to keep meat crumbly until it is no longer pink, about 5 minutes.
- Drain off any fat.
- Stir in undiluted can of soup; stir constantly until hot, about 1 minute.
- Reduce heat to medium and add hot drained noodles and frozen veggies.
- Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.
- Taste and add more dillweed and nutmeg, if desired.
- Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.
I changed only a couple things. First, I browned the ground beef by itself with 1/2 tsp salt and about 1/4 tsp pepper. Then, with a slotted spoon, I transferred the meat to a plate and poured off most of the fat. Next, I browned the mushrooms for a good 5 to 7 minutes with 1/4 tsp salt and more pepper to draw out their liquid, cook them down, and make them more flavorful. Then I added the meat back and proceeded with the recipe. Also, I only used maybe 3 cups of egg noodles because I think 8 cups would have been way too much. The recipe was delicious, well-seasoned, and creamy. I could just taste a hint of the dill which gave it a real nice flavor. Will definitely make again.
This was good - definitely comfort food. I felt like it needed more spice so I upped the measurements on the nutmeg and dill and worcestshire. Next time I will be adding sauteed onions and garlic to the mix. Also, used almost an entire can of cream of mushroom even though I halved the recipe b/c it seemed to need more sauce. Very tasty recipe for a good comfort food.
MMMMMM...this was an easy and inexpensive (well, except for the dill) way to make beef stroganoff. It was simple de-lish! I must admit that I am not a 'shroom fan so I left out the sliced shrooms. Everything else about this dish is yummy and tasty!