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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | onion chopped |
| 1/2 Tasse | green pepper chopped |
| 1 x ca. 450 g | Hamburger or ground turkey |
| 3 Tasse | Small egg noodles (measure dry) |
| 3 Tasse | V-8 cocktail juice |
| 1 Teelöffel | salt |
| 1 1/2 Teelöffel | celery salt |
| 1/2 Teelöffel | pepper |
| 2 Teelöffel | Worcestershire Sauce |
| 1 Tasse | sour cream |
| 1 Dose | (4 oz) sliced mushrooms, drained |
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Brown the onion and green pepper with the hamburger in a skillet until beef is browned and onion is tender. Drain off fat. Stir in the dry noodles.
Combine vegetable juice, salt, celery salt, pepper, and Worcestershire sauce. Pour over noodle mixture and bring to a boil. Cover, and reduce heat. Simmer for 10 minutes, or until noodles are tender.
Uncover. Stir in sour cream and mushrooms. Cook over medium heat until mixture is hot, but do not boil after sour cream is added.
the recipe is printed, it stretches that pound of meat to feed about 6 people! I cut the recipe in half for just the three of us, and it makes more than enough.
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