Dilly Ground Beef Stroganoff

1. 1

   Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.

2. 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. 3

   Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.

4. 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. 5

   Drain off any fat.

6. 6

   Stir in undiluted can of soup; stir constantly until hot, about 1 minute.

7. 7

   Reduce heat to medium and add hot drained noodles and frozen veggies.

8. 8

   Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.

9. 9

   Taste and add more dillweed and nutmeg, if desired.

10. 10

    Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.

* Per serving · 4 servings · Values may vary.