Friday, February 1, 2013
by Sheila Connolly
I cannot believe that I haven't posted this recipe before. This was one of the staple dishes from my starving student days, from the mother of one of my roommates (the same mother who gave me the Apple Goodie recipe, for which I will be forever grateful!). It was quick and inexpensive, and it tastes good. We added it to our rotation of kielbasa dishes (kielbasa with noodles, kielbasa with potatoes, kielbasa with rice, kielbasa with cabbage, and so on…hey, kielbasa was cheap!).
We used to make it with those white pizza mushrooms, which was about all you could get back then. You can use more exotic ones these days, but any delicate ones will be pretty much drowned out by the rest of the dish.
1/4 cup butter
1/4 cup chopped onion
1 clove garlic, minced
1/2 lb. sliced mushrooms
1 lb. ground sausage
3 Tblsp lemon juice
3 Tblsp white wine
1 can beef broth
1 tsp salt
1/4 lb. medium egg noodles (about two cups)
1 cup sour cream
Melt the butter in a skillet and saute the onion, garlic and mushrooms. Add sausage and cook, stirring, until the red color of the meat has disappeared (this is not critical, since the dish will cook for half an hour after this step). Add the lemon juice, wine, broth, salt and pepper. Simmer gently, uncovered, for 15 minutes.
Stir in the uncooked noodles. Cover and continue to simmer until the noodles are tender (approx. 15 min.)
Mix in the sour cream. Heat quickly but do not boil (that would curdle the sour cream).
Coming in only four days: Buried in a Bog!