Dilly Ground Beef Stroganoff

READY IN: 30mins
Recipe by Lennie

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.

Top Review by Catloverr2003

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.

Ingredients Nutrition


  1. Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.
  2. 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.
  3. Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.
  4. 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.
  5. Drain off any fat.
  6. Stir in undiluted can of soup; stir constantly until hot, about 1 minute.
  7. Reduce heat to medium and add hot drained noodles and frozen veggies.
  8. Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.
  9. Taste and add more dillweed and nutmeg, if desired.
  10. Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a