- 1 lb your choice of ground beef, steak cubed, steak cut into thin strips
- 1 medium yellow onion, chopped
- 2 cups beef stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon corn or potato starch dissolved in 1/2 cup ice cold water
- 1 6-ounce can mushroom stems and pieces, drained
- 1 14-ounce package wide egg noodles
- 1/2 cup sour cream
Brown ground beef or steak until barely done. Fry onions until just translucent in beef drippings. Mix together and set aside.
Craft a roux with the butter and flour. Transform it into gravy with the beef stock, and simmer for 10 minutes. Use the starch if it does not thicken enough.
While the sauce forms, boil the wide egg noodles until just tender, about ten minutes. Drain and set aside.
Stir into the sauce the beef and onions, mushrooms, and egg noodles*; simmer for another ten minutes to heat all ingredients evenly.
Blend in sour cream and serve immediately!
- You may keep the noodles aside and spoon the sauce over noodles, if you wish. I'm just a recipe, not a professional chef.