Ingredients for Dilly Ground Beef Stroganoff
- 2 cups frozen mixed vegetables
- 1 pound broad egg noodles
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 8 ounces sliced mushrooms
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fresh ground black pepper
- 1 (10.75 ounce) can cream of mushroom soup, undiluted
- 1/2 cup low-fat sour cream
- 6 cups water
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How to Make Dilly Ground Beef Stroganoff
- Thaw frozen vegetables and set aside.
- Bring a large saucepan of salted water (approximately 6 cups) to a boil.
- Add 1 pound of noodles and cook according to package directions, about 6 minutes.
- Drain noodles well and set aside.
- Meanwhile, heat 1 tablespoon of oil in a large wide saucepan over medium-high heat.
- Add 1 pound ground beef (or turkey) and 8 ounces of sliced mushrooms.
- Stir in 1 tablespoon Worcestershire sauce, 2 teaspoons dried dillweed, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Stir frequently with a fork to break up the meat until it is no longer pink, about 5 minutes.
- Drain off any excess fat.
- Stir in one (10.75 ounce) can of undiluted cream of mushroom soup.
- Stir constantly until heated through, about 1 minute.
- Reduce heat to medium and add the hot drained noodles and thawed vegetables (approximately 2 cups).
- Stir frequently until heated through, about 2 minutes.
- Taste and add more dillweed and nutmeg to taste, if desired.
- Remove from heat.
- Gently stir in 1/2 cup sour cream.
- Transfer to a serving bowl and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
29g
Carbs
17g
