A NYT article Putting Meat in its Place captured my philosophy on meat perfectly. We don’t NEED huge slabs of meat on our dinner plates every day! In that spirit, here’s a recipe that I posted a couple years ago but just now got around to photographing. We only make this once a month or so– it is NOT low fat– but it is a favorite at our house! This recipe does not call for canned soup, which helps make it more affordable.
- 1 (16 ounce) package egg noodles
- 1 pound lean ground beef
- 2 cups milk
- 2 T. flour
- 2 T. butter
- 1 clove garlic
- 1/4 cup ketchup
- 1/2 of an 8 ounce container of sour cream
- 1 cup fresh sliced mushrooms, optional
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- While pasta cooks, in a skillet over medium heat, brown the ground beef until no pink shows; drain and set aside. If you are using fresh mushrooms, fry for 1-2 min in same skillet that you used for the hamburger. Set aside.
- Again in the same skillet, melt butter on medium high heat. Add minced garlic and cook for a minute. Then add flour. Whisk well to break up any clumps of flour. Add milk and heat till bubbly and starting to thicken.
- Add ketchup, and sour cream. Whisk til smooth and heated through. Add ground beef and mushrooms back into skillet. Blend hamburger mixture with pasta. Salt and pepper to taste.
- Once you've made this recipe a few times, you'll probably be able to get the whole thing on the table in 20-30 minutes. It is a quick, easy and very delicious meal. We serve the mushrooms on the side, since not all our kids like mushrooms.