| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | cn | (8 oz) mushroom stems and pieces |
| 1 | sm | Onion, chopped |
| 1 | Clove garlic, minced | |
| 1/4 | c | Flour |
| 2 | cn | (10 oz) beef broth |
| 1/4 | c | Catsup |
| 2 | ts | Seasoned salt |
| 1 | ts | Pepper |
| 1 | c | Sour cream |
| 1 | pk | (12 oz) wide egg noodles, uncooked |
INSTRUCTIONS
In skillet, brown ground beef. Add mushrooms, onion and garlic, cook until tender. Stir in flour and then gradually stir in beef broth, stirring constantly until mixture thickens. Stir in catsup and seasonings, simmer on low heat 15 minutes. Cook noodles according to package directions, drain. Slowly blend sour cream into meat mixture, heating thoroughly, do not boil. Serve over hot noodles. Recipe by: Sure fine Foods Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.
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