AuthorRetroRuth
From The Modern Approach to Everyday Cooking, 1966
Photo courtesy of Emily Marshall, Food Stylist for Astronaut Wives Club
[cooked-sharing]
¼ cup butter
½ cup finely chopped onion
1 clove garlic
1 pound ground beef
2 tbsp flour
8 oz sliced canned mushrooms
1 tsp salt
¼ tsp pepper
½ can condensed cream of chicken soup
1 ½ cups dairy sour cream at room tempurature
Chow mein noodles
2 tbsp finely chopped parsley
1
In skillet melt butter; add onion and garlic, cooking until onion is transparent. Add meat and brown slowly. Stir in flour, mushrooms with reserved liquid, salt, and pepper. Cook 5 minutes. Add soup; simmer an additional 10 minutes. Stir in sour cream and heat to desired serving temperature. (Do not boil.) Serve over noodles garnished with parsley.
Yield: 6-8 servings
Ingredients
¼ cup butter
½ cup finely chopped onion
1 clove garlic
1 pound ground beef
2 tbsp flour
8 oz sliced canned mushrooms
1 tsp salt
¼ tsp pepper
½ can condensed cream of chicken soup
1 ½ cups dairy sour cream at room tempurature
Chow mein noodles
2 tbsp finely chopped parsley
