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  • Writer's pictureAmanda Davis

Beef Noodles in Sour Cream

This was really, really good.  I’ll always eat pasta and this was such a great combination.  I don’t know if I would have ever thought to cook noodles in V8 and then add sour cream to it, but this hit the spot.  Until just recently (the past several years) I was never a big fan of sour cream.  I didn’t understand why people put it on their Mexican food and I sure wasn’t about to cook with the stuff.  What was I thinking???  Sour Cream can make such a huge difference in a meal. 

Beef Noodles in Sour Cream

Ingredients 3 cups Noodles, uncooked 1 lb Ground beef 1 (6 ounce) can Mushroom stems and pieces 1 cup Onions, chopped 2 tablespoons Butter, melted 1 cup Sour cream 2 teaspoons Worcestershire sauce 3 cups V-8 vegetable juice (or tomato juice) 2 teaspoons Salt 1 Dash pepper 1 teaspoon Celery salt (optional)

Preparation In a large frying pan or Dutch oven, saute the onions in butter until tender, then add meat and brown lightly.

Place the noodles in a layer over meat.

Combine the tomato juice with the seasonings, and pour over noodles.

Bring to a boil, then cover.

Simmer over low heat for 30 minutes (or until the noodles are tender).

Stir in the sour cream and mushrooms and bring to a boil.

Serve hot.

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