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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is an easy recipe that is a base to do something interesting every time. The variations I like for this recipie includin a few dashes of Worcestershire, a few dashes of habenero hot sauce or to go another direction, a bit of soy sauce with ginger powder. Depends on if you want it hot or with an Asian twist. I have also added cumin, chili powder and some cayenne pepper. Just depends on your mood. You can go fresh or canned on the mushrooms too. (Oh and don't forget, the noodles should be based on your cuisine choice, and the cheese might not be so hot on all those variants.) Ingredients:
1 lb ground beef |
2 onions, chopped |
2 (4 ounce) cans mushrooms |
1/4 teaspoon garlic powder |
pepper |
salt (optional) |
1 cup beef broth |
2 tablespoons cornstarch or 2 tablespoons gravy, thinkener |
parmesan cheese |
egg noodles |
Directions:
1. Boil water and cook egg noodles as instructed (usually 10-12 minutes).
2. In a large sauce pan, brown ground beef, add onions and mushrooms.
3. Season with garlic, salt, and pepper.
4. Add broth.
5. Simmer uncovered for 10 minutes.
6. Stir in cornstarch.
7. Serve over noodles.
8. Sprinkle cheese on top.
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