Time 30m Yield 4 Number Of Ingredients 6 Steps:
Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Time 39m Yield 6 Number Of Ingredients 11 Steps:
Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Combine water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved. Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.
Time 20m Yield 2 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Brown beef until no longer pink. Remove beef and keep warm. Add mushrooms, onions and garlic. Cook until tender. Add flour. Add water, lemon juice, vinegar, oxo, salt and pepper. Bring to a boil. Stir in sour cream, beef. Reduce heat and do not boil. Serve over noodles.
Time 20m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer. , Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a plastic bag, combine flour mixture and meat, shake well until all meat is coated. Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize. Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed. Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly. Add sour cream, but do not boil, and completely blend all together. Serve over egg noodles.
