Dill Stroganoff Recipe
Ingredients
| Ground beef | 1 Pound | |
| Pepper | 1 | |
| Parmesan cheese | 1 , grated | |
| Onion | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced (fresh) | |
| Garlic | 1 Clove (5 gm), minced | |
| Snipped parsley | 2 Tablespoon | |
| Dried dill weed | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Catsup | 1⁄4 Cup (4 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 Tablespoon | |
| Cooked rice | 41033 Cup (656528 tbs) |
Directions
In a large skillet, cook beef, onion, mushrooms, and garlic until meat is browned and vegetables are tender.
Drain off fat.
Stir in parsley, dill weed, salt, a dash of pepper, beef broth, and catsup.
Cover, and simmer 10 minutes.
Blend together the sour cream and flour; stir into beef mixture.
Cook and stir until thickened and bubbly.
Serve over hot cooked rice.
Sprinkle with Parmesan cheese.
Drain off fat.
Stir in parsley, dill weed, salt, a dash of pepper, beef broth, and catsup.
Cover, and simmer 10 minutes.
Blend together the sour cream and flour; stir into beef mixture.
Cook and stir until thickened and bubbly.
Serve over hot cooked rice.
Sprinkle with Parmesan cheese.
Chef
