1 lb ground beef
1 onion, chopped
4 cloves (or more) garlic, chopped
8 to 10 oz mushrooms, sliced (I use shiitake)
1 cup broth (chicken, beef, or veggie)
1 cup (8 oz) sour cream (or thick, greek-style yogurt)
1/2 cup (4 oz) cream cheese (I use mascarpone / Italian cream cheese)
4 oz egg noodle pasta, cooked
fresh sage to taste
1 tsp salt (or to taste)
Ground pepper to taste
- Brown meat in a large skillet over medium heat. If meat is very lean, add a TBSP of butter or coconut oil to keep it from sticking to the pan.
- When meat is browned, add chopped onion & garlic & continue to stir until onion is translucent, about 3 minutes.
- Add mushrooms and cook until they reduce / start to give up some liquid.
- Pour in broth and cook, stirring for a few minutes until liquid reduces by about half.
- Stir in sour cream & cream cheese until combined (but don’t boil).
- Add half of the fresh sage, reserving the rest for garnish.
- Add cooked noodles and stir until warmed through.
- Add salt & pepper to taste.
- Serve and add the remaining sage to individual bowls.
Serves 2 – 3
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SIDE NOTES:
~ You can double the noodles if you want to stretch this out to feed more people, which I sometimes do (works for 4-5).
~ You can use fresh parsley instead of sage. I’m just one of those people who thinks parsley doesn’t have enough of a flavor – I rarely use it. I prefer fresh sage in this recipe.
~ Been making this one for years, but never posted. I just got tired of the photo shoots. I just wanted to sit down & eat – ha. I missed daylight today (daylight makes a better photo), but I’m going to put my perfectionist tendencies aside, and post this anyway. I always have to dig through my draft emails to find it. Now it’s here, where I need it 🙂
Easy comfort food. Enjoy! 🙂
