Dilly Ground Beef Stroganoff

Recipe by Lennie
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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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