This is another Pinterest recipe.
So I changed it up a bit...I added mushrooms and messed with the ratio of noodles to beef and sauce.
We like things saucy, but this wasn't too saucy. It was just right.
This is one of those meals that many foodies will turn their noses up at...but it's so quick and easy and inexpensive and just plain good.
We all loved it! And it's a change from a chicken breast, which I cook a little too often.
Now saute the onion and beef together until cooked and crumbled.
Here's the reason you saute the beef and mushrooms separately: mushrooms are a sponge. They will soak up every bit of grease from the ground beef and there will be no grease left to drain. So, cook them separately and you'll be able to drain the beef grease! Easy.
Once you drain the beef, you can toss the mushrooms back into the pot and also add the seasonings and cream of mushroom soup.
Toss it all around and let it cook for a few minutes.
Now stir in the sour cream and noodles and serve it up.
1950 called. It wants dinner back.
I love old-fashioned food!
Adapted from Everything in Moderation
1 T olive oil
8-10 oz. sliced mushrooms (I used baby portabellas - also called cremini)
1 lb ground beef
1 onion, diced
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp pepper
10 oz. can cream of mushroom soup
3/4 cup sour cream
8 oz. wide egg noodles, cooked and drained
Saute the olive oil and mushrooms in a large pot for about 8-10 minutes until browned and softened. Place the mushrooms in a dish and set aside.
In the same pot, brown the beef and onion together, stirring and crumbling until cooked through. Drain the grease from the beef. Return the mushrooms to the pot. Add the garlic powder, salt, pepper and cream of mushroom. Simmer over medium heat for about 10 minutes.
Stir in the sour cream and noodles and combine well. Serve immediately. Goes great with green beans or steamed peas.