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A Cooking Adventure with Thom

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Thom Hackett

Serves:  4







of a 16-ounce (454 g) package egg noodles
1 pound (568 g) top round beef, cut into small chunks
cup (60 ml) sliced onions
1 tablespoon (15 ml) flour
1 clove garlic, minced
8 fresh mushrooms, sliced
cup (125 ml) low-sodium chicken broth
cup (125 ml) nonfat sour cream
Pepper to taste

Cooking Method

Bring a pot of water to a boil.

  • Add the noodles and cook until tender, about 8 - 10 minutes.

  • Drain and set aside.

In a skillet over medium heat, cook the beef and onions.

  • As the beef begins to brown, stir in the flour so that it coats the beef.

  • Stir in the garlic, mushrooms, chicken broth, and sour cream.

  • Cook until the sauce is an even consistency and the mushrooms are soft.

  • Add salt and pepper.

Serve over egg noodles.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183