- 1 lb. ground chuck or ground turkey
- 1 medium onion, chopped
- ¼ c. butter or margarine
- 2 T. flour
- 1 tsp. salt
- 1 tsp. garlic salt or 1 clove minced garlic
- ¼ tsp. ground pepper
- 8 oz mushrooms cleaned and sliced or quartered
- 1 14.5-oz can cream of mushroom or cream of chicken soup
- 1 c. sour cream (you can use ½ c. sour cream + ½ c. mascarpone cheese for a treat!)
- 2 c. egg noodles, cooked
- In a large skillet cook and stir meat and onions (and minced garlic — if using minced garlic), until onion (and garlic) is (are) tender.
- Drain excess grease from meat.
- Stir in flour, butter, salt, (garlic salt — if using garlic salt), pepper, and mushrooms. Cook 5 minutes, stirring constantly.
- Remove from heat. Stir in soup. Return to heat. Simmer 10 minutes, uncovered.
- Stir in sour cream.
- Serve over noodles. Or mixed with noodles, as below.
I suppose if you wanted to, you could make this dish healthier by reducing the amount of butter and using fat free cream of chicken soup, fat free sour cream, and whole wheat noodles; but in my opinion that defeats the point of this dish (which is to stick to your ribs). Enjoy!
Apparently WordPress has removed my right to reblog my own posts, so I have to provide an update within my very old post, which no one will see. Because no one is looking back to 2010.
I decided to remake this recipe after seeing how atrocious the pictures were depicting the dish. (I have a lot of recipes I’m going to have to recreate to get better looking pictures!)
I changed this recipe up slightly by adding mascarpone cheese in place of half of the sour cream. And I forgot to add the butter and the flour in the process! I will tell you that the accidental healthy omission did not detract from the taste. I don’t think anyone would have known I left out two ingredients. And my dad asked for seconds!