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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground chuck | 1/2 | cup, chopped | Onion, chopped | 2 | tablespoons | butter | 1 | small | mushrooms sliced, 4 oz canned, drained | 1 | clove | garlic minced | 1/8 | teaspoon | black pepper | 2 | tablespoons | all-purpose flour | 2 | cans (10.75 oz) | Cream of chicken condensed soup | 1/2 | Usda default (100 gm - 4 oz) | Sour cream, light (1/2 cup total) | 4 | cups | Wide Egg Noodles, cooked al dente, drained |
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Steps
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Sequence
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Step
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| | 1 | 1. Heat a large skillet on medium-high and add butter. Once butter is melted, add ground beef and onion. Cook until meat is well browned. Add mushrooms and saute 2 to 3 minutes. Add garlic and cook another 10 seconds. Add flour and cook, stirring frequently, for 5 minutes.
2. Add soup, reduce heat to medium-low and cook 10 minutes, stirring occasionally. At end of 10 minutes add sour cream and mix well. Heat through completely. Serve over hot egg noodles. |
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