And it probably is from some nice magazine, so I didn't give it an official title. Just found and stole the printed out recipe from the counter while she is out shopping for the groceries:
2 lbs ground beef
2 large cloves garlic, crushed
1/4 c olive oil
2 T butter
1 onion, chopped
8 oz. sliced mushrooms
1 t dry mustard
3/4 c dry white wine
1/2 c flour
1-1/2 c water
2/3 c sour cream
Brown ground beef in a large, heavy pot over medium-high heat. Towards the end of browning, add garlic, and a generous amount of salt and pepper. Remove beef from pot and drain fat. Heat olive oil and butter in the same pot, and saute onions and mushrooms. When tender, add mustard and wine. Bring to a boil. Mix together flour and water and slowly add to mushrooms, stirring until thickened. Add beef. Reduce heat to low, cover and simmer 45 minutes. Add sour cream just before serving. Serve over egg noodles.
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1 comment:
I've made this several times from Becky's blog and found the amount of oil was overwhelming as written. She guessed what she did after the fact, and I'm thinking she guessed a bit heavy on the oil.
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