Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 pound fresh mushrooms, sliced
- 1 pound ground beef
- 1 can (10 3/4 ounce) cream of mushroom soup, undiluted (or cream of celery)
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper (or more)
- 1 cup sour cream
- 1 package (8 ounce) wide egg noodles (cooked according to pkg. directions)
- 1 cup cheddar cheese, shredded
How to Make
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Step 1: In a 12-inch skillet, melt butter. Add onion and sauté about 4 minutes, until tender, then add garlic and mushrooms, cook a few minutes. Remove mixture from pan using a perforated spoon and set aside.
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Step 2: Add beef and cook until brown, stirring occasionally. Drain.
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Step 3: Return first mixture to skillet. Add soup and seasonings; simmer for 5 minutes, stirring occasionally.
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Step 4: Stir in sour cream and cook until heated through. Sprinkle top with cheddar cheese.
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Step 5: Serve immediately over cooked wide egg noodles.
Tips & Variations
- 12 inch skillet
We hope you enjoy this recipe!
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