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Ingredients
- 2 About 2 cups of sliced mushrooms
- Butter or olive oil
- 1 yellow onion, sliced crosswise (from top to bottom so you have strips, not rings.)
- 1 pound of meat. Cut in bite-sized cubes.
- Sour Cream - about 1 1/2 to 2 cups
- Salt, pepper, rubbed sage, white pepper, and paprika
- Egg noodles
Preparation
Step 1
Saute the mushrooms in butter or oil until golden. Remove and set aside. Saute onions until brown. Set aside. Add the meat and cook lightly, but don't overcook because you will be adding everything back to the pan and cooking more. Remove meat and set aside. Drain meat juices from pan. Add sour cream, and over low heat (so it doesn't curdle) add salt/pepper/sage/white pepper to your taste. I don't really measure, I just shake in a little, taste, shake in a little more, taste, and repeat until I am satisfied. I think I do the shake/taste thing only 2 or 3 times. Stir up the cream, and add the vegetables and meat back to the pan and stir until coated, only a few minutes. Serve over hot cooked egg noodles and dust with paprika.