Prep 30 mins
Cook 0 mins
This is a white sauce with a definitely Northern feel. The Worcestershire gives it a little zing and the white wine adds some depth. This could easily be a "company" dinner if it was made with beef tips
- 1 lb hamburger
- 3 tablespoons dried onion flakes
- 1 tablespoon garlic powder
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup white wine
- 1 (10 1/2 ounce) can cream soup (chicken, mushroom etc)
- 1 1⁄2 cups milk
- 1 lb spaghetti
- Brown the hamburger with onion and garlic; drain.
- add the white wine and Worcestershire sauce let the meat soak up the liquids.
- add the soup and the milk and allow to simmer while you cook the pasta adding more milk as needed to achieve the constancy desired.
- drain noodles and toss with sauce and serve immediately.
- I think mushrooms would be a nice addition, but my dh won't eat them.
- This serves well with asparagus or green beans.
We actually made this 2xs. First my DH didn't know we had cream soup, so he made the rest and added some recipe#133784 to soak up some of the liquide. The kids loved it! Then I made it as written (since I tagged in Please Review) with homemade cream soup and they liked it (not as much as the first version though). Didn't add mushrooms (DH hates them too!) I used whole wheat spaghetti and about 1/2 lb.
We enjoyed this although next time I would decrease the Worcestershire sauce as a personal pref. I did add the mushrooms which we all liked. Let it take its time to thicken up and it makes a lovely gravy. I served it over noodles. I will be making this again. Thanks for sharing your recipe.