1 lb Pasta, cooked
1/4 C Butter, divided
2 Large cloves garlic, minced
16 oz Fresh mushrooms, sliced
1 lb Ground beef
1/2 C Onion, chopped
1 T All-purpose flour
1 C Milk
1/4 C Sour cream
1/4 t Salt
Freshly ground black pepper, to taste
Directions:
In a large saute pan, heat 2 T of the butter over medium-high heat. Add the beef and onion. When the beef is nearly cooked add the garlic and mushrooms and cook until the mushrooms are fragrant and soft. Transfer to a large bowl and set aside.
In the same saute pan over medium-high heat, heat the remaining 2 T butter and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the milk until the mixture is smooth. Add the sour cream, salt, and pepper, and stir until well combined. Add the meat mixture to the sauce, and cook for about 2 minutes more.
Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles.
In a large saute pan, heat 2 T of the butter over medium-high heat. Add the beef and onion. When the beef is nearly cooked add the garlic and mushrooms and cook until the mushrooms are fragrant and soft. Transfer to a large bowl and set aside.
In the same saute pan over medium-high heat, heat the remaining 2 T butter and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the milk until the mixture is smooth. Add the sour cream, salt, and pepper, and stir until well combined. Add the meat mixture to the sauce, and cook for about 2 minutes more.
Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles.
* Adapted from http://dairyfreecooking.about.com/od/pastarecipes/r/Vegan-Creamy-Mushroom-Pasta.htm
No comments:
Post a Comment