2 tb Butter
1 lb Ground chuck
8 oz Sliced mushrooms
1 c Thin sliced onions
1/2 ts Salt
2 tb Flour
1/2 c Dry sherry or dry white
- wine or chicken stock
16 oz Chicken or beef broth
1 c Dairy sour cream
1 lb Dry egg noodles; homemade if
- possible
Add two tablespoons of butter to a large skillet. Brown
ground beef in a small batches over medium heat. You do
not want to over crowd the pan. Remove ground beef from
the skillet. Place mushrooms and onions in the skillet.
You may need to add another teaspoon of butter to saute
the mushrooms and onions. Sprinkle the mushrooms and
onions with about 1/2 teaspoon of salt. Saute the
vegetables until the onions are translucent.
Add two tablespoons of flour to the skillet. Stir flour
until it makes a nice paste. Cook the flour paste for 1
minute. Deglaze pan with wine or stock, scraping up the
brown bits on the bottom of the pan. Add broth to pan.
Add sour cream to pan and stir well.
When the sauce is uniform add ground beef back to the
pan. Stir the ground beef into the sauce.
Serve sauce over egg noodles.
Uncle Dirty Dave's Kitchen
MMMMM
... A man should not drink a gin and tonic during winter time.
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