Pretty quick and easy, and great filling meal for chillier weather, that is just around the corner! This recipe is made exactly as directed in Salt & Lavender’s recipe blog, one of my fav sources for delicious, well-organized, filling, yummy recipes! Here’s how I do it – and I do it a LOT, cuz its GOOOOD.
Ingredients,
About a quarter yellow onion, diced
Mushrooms, one container sliced fresh
Butter & olive oil, 1 tbsp each
Garlic, minced – about a tsp (original recipe calls for 3 cloves, if you like messing with fresh garlic, I never do and no one knows any different, ever).
1 lb ground beef
2 tbsp flour
1 tbsp Worcestireshire sauce
1 tbsp dijon mustard
1 c beef broth (I prefer the boullion you make from water + the cube – or water + beef powdered boullion)
Egg noodles – enough for your family – I use a whole bag, so we can have leftovers.
1/2 c sour cream
salt and pepper, to taste
Instructions
1. In a deep skillet, add butter and olive oil and saute mushrooms and onions together til softened. Add in garlic and stir to blend.
2. Remove from skillet into a separate bowl and reserve for later.
3. In same skillet, saute ground beef til browned. When brown, sprinkle flour over ground beef and stir til flour has absorbed grease from skillet. Add in mustard, Worcestershire and beef broth. Let simmer.
4. In large pot of salted water, cook egg noodles til al dente. Drain and add back to pot and set aside.
5. To beef mixture, add in sauteed mushrooms and onion mixture and stir to blend. Add in sour cream and salt and pepper to taste.
Serve with your fav veggie – we do frozen peas, or steamed fresh green beans with this dinner, often.
Everyday at the 4J 