From the kitchen
Camel Milk Ground Beef Stroganoff Skillet
A quick ground-beef and mushroom stroganoff sauce served over separately cooked egg noodles.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup low-sodium beef stock
- 3/4 cup pasteurized camel milk
- 1 tbsp Dijon mustard
- 8 oz dry egg noodles
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Method
- Cook noodles in salted water according to package directions.
- Brown beef and onion in a wide skillet over medium-high heat 8 to 10 minutes, breaking up lumps; beef must reach 160°F. Drain excess fat, leaving about 1 tablespoon.
- Add mushrooms and cook 6 to 8 minutes until their liquid evaporates.
- Stir in flour for 1 minute. Gradually add stock and simmer 3 minutes until thickened.
- Lower heat and stir in milk and Dijon. Warm gently 2 minutes, taste and season.
- Spoon over drained noodles rather than boiling noodles in the sauce.
Cook with confidence
Before you start
Before you start
Ground beef replaces quick-seared steak here. Cook noodles separately because the measured sauce liquid is not enough to hydrate dry pasta.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F, adding stock as needed.
Milk Comes After Stock Thickens
Whisk stock in first and let it smooth and thicken. Lower heat before camel milk and Dijon enter for the final 4 to 5 minutes.
Drain Excess Beef Fat if Needed
If the beef renders more than a few tablespoons fat, spoon some off before flour. Too much fat relative to 2 tablespoons flour creates greasy sauce.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.