2 tb Butter
1 lb Ground chuck
8 oz Mushrooms; sliced
1 c Onions; thin sliced
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 2 tb 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 ts of butter to saute the
mushrooms and onions. Sprinkle the mushrooms and onions with about
1/2 ts of salt. Saute the vegetables until the onions are
translucent.
Add 2 tb 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.
