Sort ingredients
michdy74
QR Code
Listen
Pdf
1 cup organic sour cream
In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown. Transfer mushrooms to a bowl and set aside.
Add remaining 1 tablespoon oil to the Dutch oven and continue to heat on medium-high heat. Once the oil starts to shimmer, add the onions and garlic and cook stirring occasionally until the onions began to brown, about 5 minutes. Add the ground beef, salt and pepper, and continue to cook, breaking up the meat with a wooden spoon until cooked, about 5 minutes.
Add flour and stir until combined. Cook for 1 minute, and then stir in chicken broth and wine. Bring to a simmer, scraping up the browned bits on the bottom of the pot. Cook until the mixture begins to thicken, about 5 minutes. Reduce the heat to medium and stir in the noodles and continue to cook uncovered for about 8 to 10 minutes or until the noodles are tender, stirring occasionally. Remove from the heat and stir in sour cream and mushrooms until combined.
Garnish with sour cream and chives. Enjoy!