Lifestyle

Dishin’ with Dody

Archive
1 min read
  • 2 lbs. of ground beef
  • 1 large onion, diced
  • 2 cloves garlic, diced
  • 8 oz. mushrooms, thinly sliced (may be omitted, but really good with them)
  • 2 cans cream of mushroom soup (healthy versions work very well)
  • 3-3 1/2 cups beef broth
  • 1 T. Worchester sauce
  • 16 oz bag of medium-width egg noodles
  • 1 16 oz container sour cream (may use 2%, do not use fat free)
  • 1 tsp salt
  • 1/2 tsp pepper
  • Fresh thyme or parsley, finely chopped (optional)
  1. Crumble beef into large saucepan with onion and garlic. Add salt and pepper. Sauté on medium heat. When the meat begins to brown add the mushrooms. Continue cooking until vegetables are soft.
  2. Add soups and 3 cups broth and simmer on low about 30 minutes. Add more broth if needed for a soupy, yet thick mixture. This can simmer for much longer.
  3. Meanwhile, fill a large pot halfway with water, cover; bring to boil over high heat.
  4. When the water is boiling, add the noodles and cook one minute less than package directions suggest. Drain carefully, returning noodles to pot.
  5. Remove ground beef mixture from heat. Check seasoning adding more if needed and stir in sour cream thoroughly. Let sit about 5 minutes before serving, covered.
  6. Serve over drained noodles.
  7. Garnish with fresh thyme or parsley.

Published June 24, 2015

Join the discussion — please keep to our Community Guidelines.