Let’s start this out with my favorite meal growing up. This recipe is relatively true to how mom made it for me when I was a picky kid. Don’t worry, I’ve come up with some gourmet changes and additions that I’ll post down the road.
1 medium/large onion, diced 1 lb crimini mushrooms, sliced
3-4 cloves of garlic, minced
24 oz ground beef (I like 80/20)
1 can cream of mushroom soup (10.5oz, nothing beats Campbell for this)
6 oz heavy cream + 6oz water (or 12 oz whole milk)
2 Tbsp all purpose flour
10 oz sour cream
1 lb extra wide/extra broad egg noodles, cooked
2 tsp paprika + 1 tsp smoked paprika (use 3 tsp regular if you dont have smoked)
2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
2 tsp salt
Start by sautéing onions with butter or canola oil in a large pan until translucent. Add in your ground beef, chopped up, and brown.
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Flour goes in at this point and make sure it coats the meat and gets a bit cooked. Once the meat has a nice golden brown on it, add in your mushrooms, garlic, and seasonings. Cook this mixture until the water from your mushrooms evaporates, that way it doesn’t water down your sauce. Add in the cream of mushroom soup and cream and water (or milk).
Bring to simmer and let cook about 15 minutes. Remove from heat and stir in your sour cream. Back on low heat until heated all the way through. Serve this delicious sauce over egg noodles.
My mom, and by extension myself, agree that sometimes the food that looks the most unappealing actually is the most delicious.
- Derek “Shef” Sheffer
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