Oh, and it is absolutely delish too!
1 lb ground beef
1 onion, diced
3 cups sliced mushrooms
1/2 cup dry sherry or white wine
1 1/4 cups sour cream
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 cup chopped fresh parsley
Salt & pepper
Cook the ground beef in a large skillet over medium high heat, while cooking sprinkle with salt. Once cooked, drain meat and set aside.
Return skillet to stove, turn the heat down to medium, add some butter if needed and sauté the onions until done. Remove onions and set aside.
This is a good time to start cooking your noodles now in a large pot of boiling salted water.
While the noodles are cooking add a tablespoon of butter to the skillet, increase the heat to medium high and add the sliced mushrooms. Sauté until nicely browned. Add the sherry and deglaze the pan, scraping up any browned bits. Let the sherry reduce by about half, then lower the heat to low.
Remove the skillet from the heat. Mix in the sour cream and paprika until smooth. Return the skillet to very low heat and make sure not to let the sour cream boil or it may curdle.
Stir in the lemon juice and add a tablespoon of water if needed to thin the sauce out a bit.
Stir in the meat, onions and parsley.
Taste, add more salt and pepper if needed.
Serve over egg noodles and enjoy!
Source: I have adapted this recipe from Simply Recipes