Wednesday, September 29, 2010
I decided to make this last week when my husband and I realized that we were getting rather sick of chicken. I knew this would be something my husband would like, so I thought I'd give it a try. I knew this wouldn't be the most elegant of meals, but I was hoping it would have some flavor at least!
I chose this particular recipe because it didn't have a can of cream of who knows what soup in it, which I'm personally not a huge fan of. Overall this was a great recipe. Yeah, it was perhaps one of the ugliest meals I've made, but it was good! And it was a definite husband pleaser!!! Homey, comforting, and hearty - this is a great fall/winter meal.
Adapted from Allrecipes.com
1 pound ground beef
1/2 cup chopped onion
1 (4.5 ounce) can mushrooms, drained (I omitted)
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
2 tsp. Worcestershire sauce (I added this)
1 (8 ounce) package wide egg noodles
Break up ground meat into a large skillet and brown until cooked through. Drain off excess fat. Add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the onion is tender.
In a small bowl, combine sour cream, mayonnaise, Worcestershire sauce and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much. Season with salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.