Dilly Ground Beef Stroganoff |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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 |
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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