Hamburger Mongoilian beef

Mongolian beef with hamburger

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Member Recipe By BuckTheChef

Prep Time 5 min
Total Time 30 min
Servings 4

Ingredients

1: lbs hamburger 70/30 (you need the fat for part of the process)

4: tablespoons flour

1/2: cup frozen peas

1/4: cup diced carrots

1/4: cup diced celery

1/4: cup diced onions

1 1/2: cups water

1/2: cup skim or low fat milk

2: tablespoons butter or spread

1: teaspoon sea salt or salt

1 1/2: teaspoons fresh ground pepper or pepper

2: tablespoons minced garlic or 1 teaspoon garlic powder

4: ounces canned portabella mushrooms or regular mushrooms

4: servings spaghetti broke into 5 or 6 inch lengths or smaller if you like

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Directions

1 In the ingredients I use the first selection on the ones with a one or the other type of ingredients, such as in the last part of the ingredients, I use skim milk, butter, sea salt,fresh ground pepper minced garlic and portabella mushrooms.
2 Measure the 4 servings of spaghetti and cook according to the directions.
3 In a large fry pan start to brown the hamburger, when you have the hamburger about half way done, add the peas, carrots, celery, onions, salt, pepper, garlic, and mushrooms, finish browning the hamburger.
4 DO NOT DRAIN THE HAMBURGER, Add the flour and mix well then cook the flour in the hamburger, for two minutes on medium heat.
5 Slowly add the water and milk stirring continuously until the mixture thickens. then lower the heat to low and cook two minutes.
6 Lower the heat to low and cook two minutes.
7 Mix with the spaghetti and serve.

EXPERT TIPS

Expert Tips

for a thickness, increase or decrease the thickness by adding a little more or less flour or water. Very rich, use 1 cup milk and 1 cup heavy cream or 1 cup milk till thick then 1 cup sour cream.

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