Dilly Ground Beef Stroganoff
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.
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INGREDIENTS
Nutrition- 2cups frozen mixed vegetables
- 8cups broad egg noodles (a 375-gram package)
- 1tablespoon canola oil
- 1
- 1⁄2lb sliced mushrooms (about 4 cups)
- 1teaspoon Worcestershire sauce
- 2teaspoons dried dill weed
- 1teaspoon salt
- 1⁄2teaspoon ground nutmeg
- 1teaspoon fresh ground black pepper
- 1(10 ounce) can cream of mushroom soup, undiluted
- 1
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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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