1 pound lean ground beef
2 T butter
1/2 cup finely chopped onion
2 cloves garlic, minced
8 ounces sliced mushrooms, drained
1/4 cup DRY red wine
1 T lemon juice
2 beef bouillion cubes or equivalent base or granules
1 cup water
2 cups uncooked wide egg noodles
salt and pepper
dairy sour cream (about 2 T)
Melt butter in skillet....add ground beef, onion, garlic and mushrooms. Cook, breaking up meat until brown. Add wine, lemon juice, bouillon cubes and water. Simmer uncovered for 10 minutes. Add noodles, cover and simmer for 15 minutes or until noodles are tender.
Note: Check occasionally and add more water if necessary. Season with salt and pepper, stir in sour cream and heat through. Serve in soup bowls...sprinkle with paprika.
I serve this with green beans and crusty french bread/butter.