1 lb ground beef
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can of beef consommé, available in soup aisle
About 1/4 a cup of good red wine (You can find 250ml bottles in the liquor store if you don't want to drink a whole bottle)
2 teaspoons Dijon style mustard
1/4 cup sour cream
1 tablespoon olive oil
1 small onion, diced
1 cup of sliced cremini mushrooms (baby portabellas)
1 tablespoon of fresh dill (add a little more if you like)
1 pound egg noodles, cooked to package directions
Boil water and cook noodles according to package directions.
Heat a skillet over medium heat, melt 2 tablespoons butter and cook with flour for 1 minute. Whisk in wine and allow alcohol content to burn off just a few minutes. It makes a delicious looking pink/purple paste. Then whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, allow to thicken 2 to 3 minutes. Remove from heat add dill and season sauce with salt and pepper.
Heat a second skillet over high heat. Melt 1 tablespoon oil and 1 tablespoon butter, then add the ground beef and onion and cook over high heat until brown, 3 to 4 minutes total. Then add the mushrooms and cook for another few minutes, until the meat is no longer pink and the mushrooms look nice and brown.
Toss noodles, sauce, and beef mixture together while noodles are still hot and serve. It pairs nicely with a glass of the left over red wine.
