Yield
6 Servings
Instructions
- Warm the oil in a skillet. Cook potatoes and onion until potatoes are slightly soft. Add ground beef and brown.
- Stir in flour to coat the mixture. Add beef broth. Stir until no lumps remain. Add salt and pepper. Cook until broth is steamy.
- Stir in mushrooms and slowly add milk. Cook until mixture has thickened and is bubbly on the sides.
- Place cooked egg noodles in a serving dish, cover with ground beef mixture and sprinkle with green onions for garnish.
Author
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.