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.