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

Directions

  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.

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