DILLY BEEF STROGANOFF

Yields 4-6 servings

2 Tbsp – Canola Oil

3 Cups – Mushrooms, sliced

1 lb – Ground Beef, lean

2 tsp – Garlic, minced

1 can – Cream of Mushroom Soup (no salt)

½ Cup – Sour Cream

2 tsp – Worcestershire Sauce

1L – Beef Stock (no salt)

2 tsp – Salt, divided

¾ tsp – Pepper

6 Cups – Egg Noodles, dry

2 Tbsp – Dill, chopped fine

1 Tbsp – Parsley, chopped fine

 

Method

• Heat oil in a large pot over high heat. Sautee sliced mushrooms until browned and have reduced to about a cup of mushrooms. Transfer mushrooms to a secondary bowl and set aside.
• Add ground beef to same pot and turn heat to medium high. Brown meat until fully cooked. (Drain half of the fat, if desired). Add first half of salt, ground black pepper, minced garlic and continue to cook for an additional 2-3 minutes.
• In a separate measuring container, whisk together mushroom soup, sour cream, Worcestershire sauce, beef stock and remaining salt. Slowly stir into beef mixture and bring to a boil. Add mushrooms back to pot and stir in egg noodles. Reduce heat to a simmer.
• Cover and simmer for about 9-10 minutes, stirring occasionally until noodles are fully cooked, and mixture has thickened. Add more water, ¼ cup at a time, as necessary if too thick.
• Stir in parsley and dill, serve and enjoy!

Curated by Chef Anna Borys for the September 2024 edition of Cattle Country.