Dilly Ground Beef Stroganoff
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).