This recipe comes from the cookbook I gave away last week, Flavors of Fall. I’ve been making it for years because it’s simple, comforting and warms you up inside. Served with a bagged Caesar salad, it’s dinner.
1 lb. ground beef (or use ground turkey or chicken)
1 onion, chopped
1/4 cup butter (Yes! I almost always use EVOO but in this recipe, I use butter)
2 tablespoons of flour
S&P as needed for flavoring
1 teaspoon garlic powder
1 (8 oz) can of mushrooms, drained (Andrew doesn’t like mushrooms, so I leave this out)
1 (10 oz) can cream of mushroom soup
1 cup sour cream (I use light)
1/4 cup Worcestershire sauce
1 (12 oz) package of cooked egg noodles (I use whole-wheat)
Saute ground beef and onion in skillet with butter. Stir in flour, a dash or two of S&P, garlic powder and mushrooms. Stir around frequently about 5 minutes. Add soup; simmer 10 minutes. Stir in sour cream and Worcestershire sauce; heat through (about 4 minutes). Serve over cooked noodles.
I grabbed my camera to take a picture of my family enjoying their dinner when…
…the Cowboys scored with 2 seconds left in the game to tie things up. (We never watch TV while we eat but if the Cowboys are on and about to tie the game…we watch and eat.) Needless to say, my peeps were happy :).