This is a wonderful base recipe. After reading comments I tweaked this recipe. I don't measure "cooking" seasonings.
Browning ground beef, onions (I used canned chanterelle mushrooms so I added those after the ground beef/oniin was cooked)
White ground beef and onions were cooking, I added freshly ground sea salt (I don't know... 8 turns?) and freshly ground pepper (maybe 6 turns). I had to use heavy cream, I did water and beef bullion powder and that is when I added the canned mushrooms. and an about 1 Tablespoon of Dijon mustard, Noodles I didn't measure but I think it was the recipe amount.
I brought to a boil, turned it to a simmer and I left it cooking low enough to reduce.
My point is... this recipe is a base. Cooks who adjust for their use and know the ins and outs would like this as a beginning.
This is not baking so "add your flair". I wouldn't recommend this for beginners.
