GEORGE'S GROUND BEEF STROGANOFF
2 pounds ground beef
1/3 cup onion, chopped
2 cups celery, chopped
1 clove garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 teaspoon beef bouillon granules
1 teaspoon dried dill weed *
1 tablespoon dill pickle relish
8 ounces fresh mushrooms, sliced
8 ounces sour cream
In a large Dutch oven, brown the ground beef with the onions, celery, garlic, salt and pepper. Cook until the meat is done and the onions and celery are tender. Drain the grease.
Add all of the remaining ingredients except the sour cream. Simmer about 5 minutes, stirring often, until the mushrooms are cooked. Remove from the heat and stir in the sour cream. Adjust the seasonings as needed. Serve over the pasta substitute of your choice, such as zucchini noodles (not included in the counts).
Makes about 6 servings
* George used fresh dill.
Per Serving: 358 Calories; 25g Fat; 27g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This recipe is from George Stella's "Eating Stella Style" cookbook, page 139. I changed the amounts of some of the ingredients slightly and also combined a couple of the cooking steps. George called for 2 1/2 pounds of ground beef but I freeze mine in 1 pound portions so I used just 2 pounds. I cut back on the mushrooms to 8 ounces instead of 10 ounces because that's the standard package size. I was going to serve this over yellow squash "noodles" but it was too expensive this week. I already had frozen green beans on hand so I used those instead.
This tastes fine but is a little bland. I ended up adding quite a bit more salt and pepper as well as some other kinds of seasonings to perk up the flavor a bit. It did go well with the green beans. Click the photo to see a close-up.