Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4



1 tbsp. unsalted butter

1 tbsp. vegetable oil

1 cup thinly sliced mushrooms

1 tsp. salt, plus more to taste

½ cup diced onion

1 lb ground beef freshly ground black pepper

One pinch of cayenne pepper

Two cloves of minced garlic

One ⅓ tbsp. flour

2 ½ cups beef broth or as needed

1 cup water

2 ½ cups egg noodles

½ cup sour cream, plus more for serving

2 tbsp. Fresh sliced chives or green onions



Using a skillet over medium-high heat, melt the butter and oil. Add the mushrooms, sprinkle with salt, and cook for 5 to 10 minutes, stirring regularly. Add ground meat and onion. Cook, stirring occasionally, for approximately 5 minutes or until the meat is browned and crumbly and the onions are tender and transparent. Cayenne and black pepper are used to season.

Cook for one minute after adding flour and minced garlic. Allow the vodka to evaporate for about 30 seconds after adding. Bring to a simmer after stirring in the water and beef broth. Cook for 10 minutes while occasionally stirring.

Mix in noodles as the heat is reduced to medium. Simmer for 5 minutes with a tight-fitting lid on. Remove the top and thoroughly stir. Recover the cover and cook for 3 minutes or until the noodles are tender. Observe the Cook’s Note.

Once the noodles are done cooking, turn the heat down to low and add the sour cream. Top the dish with more sour cream, green onions, or chives before serving.