My aunt Cheryl is a wonderful cook and made
this dish for my mother who promptly requested the recipe. My mother then made
this the first time Cheryl came to her house for dinner. It was so easy to make
she couldn’t resist. I use more mushrooms than the original recipe and also
serve this with green beans and almonds.
1 (12-ounce) package extra wide fettuccine noodles
1 pound lean ground beef
1 tablespoon olive oil
2 tablespoons organic butter
½ cup chopped yellow onions
2 cups sliced white mushrooms
1 garlic clove, crushed in a garlic press
2 tablespoons unbleached all-purpose flour
1 teaspoon seasoning salt
¼ teaspoon freshly ground Tellicherry peppercorns
1 (10 ¾-ounce) can cream of chicken soup
1 cup sour cream
Fresh parsley sprigs
1. In a 12-quart stockpot, bring 6 quarts of
water to a boil. In the meantime
2. In a 5-quart sauté pan, brown the beef in
medium-high heat. Set and wipe the grease out of the pan.
the beef aside
and wipe the grease out of the pan.
3. Add a pinch salt to the boiling water and
add noodles. Stir occasionally to keep
noodles separate. If you notice any foaming carefully pour some of the water
out of the pot.
4. Melt the butter in the sauté pan. Fry the onions and mushrooms for 10 minutes
or until onions are translucent. Add the garlic and fry for one minute. Add the
meat back to the pan.
5. Sprinkle the flour, salt and pepper over the beef, onions and mushrooms.
6. Stir in the soup and keep warm just until
serving time. When ready to serve, add
in the sour cream and reheat.
7. When ready to serve, drain the noodles and
sprinkle with poppy seeds. Serve the
beef mixture over the noodles.