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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) vegetable oil |
4 tablespoon(s) margarine |
1 whole(s) onion sliced and chopped |
12 ounce(s) fresh mushrooms cleaned and sliced |
1 pound(s) ground beef |
seasoned salt |
ground black pepper |
2 tablespoon(s) minced garlic |
all purpose flour |
1 10 3/4 oz can beef broth |
1 10 3/4 oz can cream of mushroom soup |
garlic powder |
cooked, wide egg noodles |
sour cream |
Directions:
1. Cook about 2/3 of a package of wide egg noodles in salted, oiled water for 15 - 20 minutes, until tender.
2. Heat the vegetable oil and margarine in a large skillet; add the onions and cook until clear. Then add the mushrooms and ground beef, seasoned salt and ground pepper to taste and continue to cook, stirring until beef is no longer red; add minced garlic, then 2 to 3 Tbl. of flour. When the beef and vegetables are well cooked add the cream of mushroom soup and then stir in the beef broth, a little at a time. Add about 1 tsp of garlic powder and stir in. Lower heat and simmer for 15 - 20 minutes.
3. Serve over the cooked noodles - add a dollop of sour cream to each serving.
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