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Hamburger Mongoilian beef
Mongolian beef with hamburger
lbs hamburger 70/30 (you need the fat for part of the process)
cup frozen peas
cup diced carrots
cup diced celery
cup diced onions
cup skim or low fat milk
tablespoons butter or spread
teaspoon sea salt or salt
teaspoons fresh ground pepper or pepper
tablespoons minced garlic or 1 teaspoon garlic powder
ounces canned portabella mushrooms or regular mushrooms
servings spaghetti broke into 5 or 6 inch lengths or smaller if you like
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.
Measure the 4 servings of spaghetti and cook according to the directions.
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.
DO NOT DRAIN THE HAMBURGER, Add the flour and mix well then cook the flour in the hamburger, for two minutes on medium heat.
Slowly add the water and milk stirring continuously until the mixture thickens. then lower the heat to low and cook two minutes.
Lower the heat to low and cook two minutes.
Mix with the spaghetti and serve.
Make the Most of This Recipe With Tips From The Betty Crocker
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.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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