Make the best of these last winter nights with this warm and hearty dish.


Recipe and photograph by Kimme Hargrove

1 pound ground venison or beef
1 onion, chopped
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
½ teaspoon paprika
16 ounces fresh mushrooms, sliced
¾ cup beef stock
½ cup whole milk (or half-and-half or heavy cream)
1 cup sour cream
1 Tablespoon parsley, plus extra for garnish
1 pound egg noodles, cooked

Brown meat, onion and garlic in a large skillet.

Add salt, pepper, paprika and mushrooms. Cook until vegetables are tender.

Add milk and beef stock, and simmer. Cover with a lid, and turn heat to low to tenderize the meat for 10 minutes, until sauce slightly thickens.

Turn off heat, and stir in sour cream and parsley.

Add additional salt and pepper to taste.

Serve over cooked noodles.

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