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.