Ground Beef & Noodles in Sour Cream Sauce

Adapted from a recipe in the Casserole Cook Book, page 57.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Notes section.

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Prep Time 30

Cook Time 40

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

1 onion, diced
500 grams ground beef, (1 lb)
3 cups dry medium egg noodles
3 cups tomato juice, Shortcut
1½ teaspoons celery salt
dash black pepper, as desired
2 teaspoons Worcestershire sauce
1 green bell pepper, diced
1 cup sour cream, Shortcut
1 can mushrooms, drained, and sliced

Instructions

Heat a non stick pan, when hot, add the the beef and onion, cook to brown the beef, breaking up the beef with a spatula and turning often, drain any fat. I am using a wok pan for this dish.
To the beef add the tomato, celery salt, black pepper as desired, and Worcestershire sauce, and the noodles, stir together. Bring to a boil, then reduce to low, cover, and simmer 20 minutes, stirring occasionally.
As a variant I used fettucine noodles, 4 bundles worked perfect but if using fettucine you have to wait a few minutes for them to soften, then you can stir into the mixture.
Add the bell pepper and mushrooms, stir together, cover and simmer another 10 minutes or until noodles are tender.
Stir in the sour cream, heat just a minute or two then remove from heat.
Serve and enjoy with sides of your choice.