Ingredients
- 3/4 pound lean ground beef
- 1 1/2 cups mushrooms, sliced (cremini is the best to use)
- 1 yellow onion, chopped (small onion)
- 3 to 4 garlic cloves, minced (large cloves)
- 1/2 cup green bell pepper, chopped (1/2 large pepper)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Cayenne pepper, pinch
- 3/4 cup sour cream
- 1 1/2 cups beef broth
- 1 can (10 ounce) condensed cream of mushroom soup (undiluted)
- Salt and pepper
- Cooked egg noodles
- Smoked paprika
How to Make
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Step 1: Cook the ground beef in a skillet until well browned; remove beef from pan and drain or wipe fat from pan. Set beef aside.
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Step 2: Heat butter in the skillet. Add the onions, mushrooms, and bell pepper, and cook until the onions are soft. Add the garlic and cook for another couple of minutes, stirring constantly. Then add the flour and cayenne and cook for about 3 minutes, stirring constantly, to cook off the "flour" taste. Add the beef broth, turn the heat up to high (or med-high depending on your stove) and whisk or stir to mix thoroughly. Cook for a couple of minutes, stirring all the while until thickens.
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Step 3: Reduce heat to medium and stir in the sour cream and cream of mushroom soup, add a pinch of salt and about 1/4 teaspoon of ground pepper. Return the ground beef to the pan and stir. Cook for a couple of minutes to warm the beef again.
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Step 4: Serve over egg noodles (or rice). Add a dash of smoked paprika and enjoy.
We hope you enjoy this recipe!
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