Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter or margarine |
| ¼ cup | Sliced scallions or onions |
| 1 \N | Garlic clove; minced |
| ½ pounds | Mushrooms; sliced |
| 1 pounds | Ground beef |
| 3 tablespoons | Lemon juice |
| 3 tablespoons | Burgundy or other red wine |
| 1 can | Beef consomme |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 ounces | Medium egg noodles |
| 1 cup | Sour cream |
| \N \N | Snipped parsley |
In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears. Stir in lemon juice, burgundy, consomme, salt and pepper.
Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once, sprinkled with parsley.