Source: Cooks Country
Rating: 9/10
Put 1 tablespoon of vegetable oil and 1/4 teaspoon salt into dutch oven and let heat up. Add sliced mushrooms to pot stirring occasionally for five to seven minutes until the liquid has evaporated and mushrooms have started to brown. Take mushrooms out and transfer to a bowl.
Over medium-high heat, add another tablespoon of vegetable oil, onion, garlic, 1/2 teaspon each of salt and pepper. Cook until onion is softened around 5 minutes.
Add ground beef and 1/4 teaspoon each of salt and pepper. Cook beef, breaking it up, until browned around 5 to 7 minutes.
Add flour and stir in for 1 minute. Deglaze the pot with white wine. Then add chicken broth and let cook for 5 minutes until slightly thickened.
Add the egg noodles into the pot with the sauce. Cook the noodles uncovered for around 10 minutes.
Turn off the heat. Add source cream and reserved mushrooms. Serve with minced chives.
Ingredients
Directions
Put 1 tablespoon of vegetable oil and 1/4 teaspoon salt into dutch oven and let heat up. Add sliced mushrooms to pot stirring occasionally for five to seven minutes until the liquid has evaporated and mushrooms have started to brown. Take mushrooms out and transfer to a bowl.
Over medium-high heat, add another tablespoon of vegetable oil, onion, garlic, 1/2 teaspon each of salt and pepper. Cook until onion is softened around 5 minutes.
Add ground beef and 1/4 teaspoon each of salt and pepper. Cook beef, breaking it up, until browned around 5 to 7 minutes.
Add flour and stir in for 1 minute. Deglaze the pot with white wine. Then add chicken broth and let cook for 5 minutes until slightly thickened.
Add the egg noodles into the pot with the sauce. Cook the noodles uncovered for around 10 minutes.
Turn off the heat. Add source cream and reserved mushrooms. Serve with minced chives.