Categories: Entree - Beef

Ingredients

• 1 t. oil
• 1 lb. ground beef
• 2 T. butter
• 8-oz mushrooms, sliced
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 2 T. flour
• 1 C. beef broth
• 1-1/2 T. tomato paste
• Salt & pepper
• 3/4 C. sour cream
• 1-2 T. dry sherry
• 8 oz. wide egg noodles

Directions

1. Heat oil in a large skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Remove from pan and set aside. Wipe out excess oil.

2. Melt butter in skillet; add mushrooms and brown. Add the onion and garlic; sauté 4 minutes or until onions are translucent. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in tomato paste. Add meat back to the pan. Salt & pepper to taste.

3. Meanwhile, cook noodles according to package directions in salted water; drain. Put noodles back into pot and add some butter to keep from sticking.

4. Stir sour cream and sherry into meat and mushroom mixture. Continue cooking until blended and heated through.

5. Serve over noodles.

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