INGREDIENTS
- 6-8 ounces fresh mushrooms, sliced and heavily sauteed
- 1 onion, sliced thinly and sauteed after mushrooms are done
- 1 pounds 80/20 hamburger
- 1 pound ground pork.
- 1/4 C butter and 1 TBL EVOO
- 1 (12 OZ) package egg noodles, cooked and drained
- –
- 4 TBL all-purpose flour
- 2 C beef broth
- 1 C sour cream
- 1 TBL Dijon mustard
- salt and black pepper to taste
- 1 TBL Worcestershire sauce
- 1-2 tsp Sambal Olek
- Optional: Scallion – white and greens
- Optional: Basil leaves
- Optional: Crushed red pepper
STEP BY STEP
- Heavily saute mushrooms in skillet and then set aside.
- Put onion into skillet with 1 TBL olive oil. Saute, then set aside with mushrooms.
- Brown your meat and set it aside in a SEPARATE bowl from the mushrooms.
- In a large skillet mix in flour and butter, and stir until the flour starts to brown.
- Stir in beef broth, and cook until slightly thickened.
- Meanwhile, use a spoon to remove much of the congealed grease from the ground meat. Discard the grease.
- Bring a large pot of water to a boil. Cook egg noodles in boiling salted water until done, about 8 minutes. Drain and return to the large pot.
- Add the meat, mushroom and onion mixture to the noodles
- Stir Sambal Olek, Worcestershire and half your sour cream.
- Season to taste with salt and pepper.
- Toss sauce with egg noodles.
- Add more beef stock if you feel it is getting too thick.
- Add remainder of sour cream
- Continue cooking until sauce is hot, but not boiling.
- Use white wine to thin the sauce if it is too thick
