 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is one of my wife's long time recipes. Ingredients:
1 lb lean chili-style beef |
1/2 large onion, chopped |
2 tablespoons butter |
1 lb sliced cleaned fresh mushrooms |
2 -3 cloves garlic, minced |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 teaspoons flour |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 cup low-fat sour cream |
8 ounces wide egg noodles, cooked according to package directions (best if cooked al dente!) |
Directions:
1. In a large skillet oven medium-high heat, cook beef and onion in butter until lightly browned.
2. Stir in mushrooms, garlic, salt, and pepper, and cook until mushrooms just begin to soften.
3. Drain any excess grease.
4. Reduce heat to medium, add flour, and continue cooking for 5 minutes, stirring constantly.
5. Stir in soups, and simmer, uncovered, for 10-15 minutes, stirring regularly, until mixture just begins to bubble.
6. Reduce heat to low, and stir in sour cream until mixture is well blended.
7. Do not allow to return to a boil after sour cream has been added!
8. Serve over noodles.
|
|