From the Kitchen of Tammy Gibbins (and a few other people)
2 tablespoons butter
(8 oz) sliced fresh mushrooms (*if using canned, add in last step)
1 cup chopped onions
2 cloves garlic, finely chopped
1 pound ground beef
1 1/2 cups beef broth, divided
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms*, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Increase heat to medium-high. In same skillet, add beef and cook 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add meat back to pan, stir in one cup of the beef broth, the worcestershire sauce, salt and pepper; heat to boiling.
Beat flour and remaining 1/2 cup beef broth with whisk until smooth; stir into beef mixture. Add the veggie mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]