Ingredients
- 1 lb 80/20 Ground Beef
- 1 7 0z can of slice Mushrooms
- 2 tbsp Flour
- 2 tsp Garlic Salt
- 1/2 tsp Ground Mustard
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 2 cups Beef Broth
- 1 cups Milk
- 2 cups Egg Noodles
- 1 cup Sour Cream
- 1 tbsp Lea & Perrins Worcestershire Sauce
Directions
- In a small bowl mix Cornstarch, Garlic Salt, Black Pepper, Onion Powder.
- In a skillet over medium-high heat, brown 1 pound of Ground Beef until no pink remains. Drain off the grease using a turkey baster.
- Add Flour, Garlic Salt, Ground Mustard (optional), Black Pepper, Onion Powder to the Ground Beef and stir to combine and absorb any excess liquid in the pan.
- Add the Mushrooms, stir and cook for another minute or two.
- Add Beef Broth and Milk to the skillet, stirring occasionally, bring to a boil. Closely monitor and reduce heat if the liquid begins to boil over.
- Once boiling, stir in Egg Noodles. Reduce heat and simmer, stirring occasionally, until the pasta is tender, about 15 minutes. Midway through add Worcestershire Sauce.
- Turn off the heat and vigorously stir in the Sour Cream.
- Allow to cool slightly before serving.
Notes
- The Lea & Perrins Worcestershire Sauce has a stronger vinegar flavor than the Heinz or Trader Joes brands. If using either Heinz or Trader Joes brands taste test as you add it.
- Serve with steamed Broccoli or Carrots.
MyHogan 