Now that it’s getting colder it’s time to break out this classic. I like to make this for Sunday dinner & eat the leftovers later in the week. This dish freezes and reheats great!
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg noodles, cooked and drained
Saute mushrooms and onions in 2 tablespoons of butter or margarine until soft and remove from pan.
Add additional butter or margarine to the pan and melt. Add ground beef and cook until browned. Add flour and salt and stir well. Add beef broth and cook all until slightly thickened.
Add mushrooms and onions, then sour cream. Heat to simmer. DO NOT BOIL. Serve over cooked egg noodles.