Added to shopping list. Go to shopping list.
Ingredients38 m servings 737 cals
Original recipe yields 4 servings
- Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.
- Cook's Note:
- If available, use cream of mushroom soup with roasted garlic.
Per Serving: 737 calories; 33.5 g fat; 77.5 g carbohydrates; 31.9 g protein; 147 mg cholesterol; 1274 mg sodium. Full nutrition