This is a favorite around here for sure. It's a little hearty, so it's not something we make all the time, but absolutely a must when the weather turns chilly.
Normally we just make this with turkey to save some calories, but we had some left-over beef from our hot pot dinner a little while back.
Here is what you need for this.
1 lb ground turkey
thin sliced beef (whatever we had on hand, but you could make this without any, or with as much as you like)
1 can cream of mushroom soup (or 1/2 cup heavy cream.)
1 grocery store container of mushrooms sliced.
1 onion diced
2 Tbs. butter
1 Tbs. olive oil
1 tsp. dijon mustard
6 cloves garlic
2 Tablespoons Worcestershire sauce
2 tsp. paprika
1 cup white wine
1/4 cup goat cheese
dollop of sour cream
3 sprigs fresh tarragon
salt and pepper to taste
1 package egg noodles
First heat up the oil & butter.
Toss in the mushrooms and let them cook until they start to release moisture. Lightly salt and pepper. They will first suck up all the butter and oil, and then they will turn a beautiful brown. Shortly after that, they will start to release their liquid.
Once the mushrooms are cooked, toss in the onions and garlic and let it cook for a few minutes until they caramelize. Toss in beef.
When everything is golden, place the turkey in the pan and stir it around until it's mostly cooked (there is no benefit to browning and rendering turkey. It doesn't get any more flavor, and it doesn't improve anything.)
Cook the egg noodles and drain.
Once the turkey is close to done, pour in the can of mushroom soup, and re-fill it with water and stir it around to get the residue out. Pour it in. Add the paprika, mustard and white wine. (we were almost out of mustard, so we used the white wine to 'rinse' it out).
Add the goat cheese and tarragon. Stir it all around.
Season with salt and pepper and Worcestershire sauce. Remove from heat and stir in sour cream.
Serve over egg noodles. Yum!