Ground Beef & Noodles in Sour Cream Sauce
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.
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.
Notes
Fair cost per serving.
Shortcuts: Tomato Juice, Sour Cream.