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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a super easy recipe that is very forgiving, one of our family standards. My husband makes it often without ever consulting the recipe and it always turns out well. My kids were excited to have this for dinner when they were little, and they still love it now that they are teenagers. These days, they even make it themselves! Ingredients:
1 garlic clove, minced |
1/2 cup onion, chopped |
1 lb ground beef |
1/4 cup flour |
1/4 cup milk |
3/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1/2-1 teaspoon paprika |
1 cup raw mushrooms, sliced (or 4 ounce can sliced mushrooms drained) |
1 (10 ounce) can cream of mushroom soup |
1 cup sour cream |
1/2 lb hot cooked egg noodles |
Directions:
1. Saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned.
2. If using raw mushrooms, add them now, and cook until they are soft.
3. Stir in flour and seasonings. Cook a minute or two so the flour won't taste raw.
4. Gradually stir in the milk.
5. Add the soup and, if you are using canned mushrooms, add them now, too. Heat through.
6. Stir in sour cream and heat but do not boil.
7. Add a little more milk to adjust consistency, if desired.
8. Taste and adjust seasoning.
9. Serve on hot rice or noodles.
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