Get: - 1 cup sour cream
- 2 tbsp butter
- 0.75 lbs ground pork
- 2 cups chicken broth
- 0.5 yellow onion
- some (10) brown mushrooms (?), sliced
- 6oz egg noodles
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp sage
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp flour
- 1 tbsp olive oil
Do: - heat 1-2 tbsp of olive oil in a pan on medium heat
- brown the ground pork with salt, pepper, sage. Remove from pan and set aside.
- brown the onions in the pork grease for 2-3 minutes. Remove from pan and set aside.
- add 2tbsp of butter and melt on medium heat.
- add the sliced mushrooms and brown in the butter, with pepper and thyme, garlic powder and onion powder
- sprinkle the flour on the mushrooms and stir to brown the flour, about 5 mins (?)
- add the chicken stock, pork, and onion to the mixture
- stir in the egg noodles and simmer on medium heat for 7-8 minutes until soft. (you may have to add more water to get a reasonable amount of liquid to cook the noodles)
- stir somewhat frequently to ensure the noodles cook, assuming they're not submerged
- once the noodles are soft, turn off the heat
- stir in the sour cream and serve.
Old vegetarian recipe
Get: - 2.5 cup of sour cream // increased sour cream instead of cream, and instead of so much butter
- 0.5 cup of butter // previous recipe is 1-1-1 cream, butter, sour cream, but that seems like too much
1 cup of cream- 1 bag (6 servings?) of egg noodles
- 1lb of crimini or white mushrooms, coarsely sliced or quartered
- 2 shallots, minced
- rosemary, salt, pepper to taste
Do: - - Melt butter in a sauce pan
- - Add shallots, salt, and pepper
- - Saute shallots until soft
- - Add mushrooms, stir to coat, saute until soft
- - Add cream, salt, pepper, rosemary
- - Reduce to desired thickness, probably by 1/3 (e.g. 66% of original size)
- - Add sour cream a couple minutes before serving
- - Boil egg noodles as indicated (10 mins probably)
- - Plate noodles and ladle sauce
Result: - Flavor is good if you be sure to salt to taste at the end. The mushrooms are fairly idiot proof.
- Reducing is really important. The sauce can easily be too watery.
- Very important not to heat much after putting in the sour cream. It turns mealy and gritty in the pot if it heats for too long. I saw this with "light" sour cream which is probably even worse.
- I tried this with 6oz of bacon instead of most of the butter and it was AWESOME.
- I just now adjusted the butter ratio, it seems way too buttery.
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