Dillygroundbeefstroganoff Recipes

DILLY GROUND BEEF STROGANOFF

Steps:

• 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.

GROUND BEEF STROGANOFF (HAMBURGER)

Steps:

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.