Ingredients
- 4 mushroom stem
- 2 stalks
- 1/4 pimento
- 450 gr beef (lean ground)
- 300 ml cream of mushroom soup
- 240 ml milk
- 100 gr celery
- 65 gr green bell pepper
- 60 gr onion
- 28 gr noodles
- 16 ml worcestershire sauce
- 3 gr salt
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot.
