Ground beef stroganoff noodles

Melt butter in oil over medium-high heat; add the mushrooms and salt and cook, stirring occasionally, until the released water evaporates and the mushrooms fry golden brown.

Add the onions and ground beef, breaking the beef into small crumbles; cook about 5 minutes, adding black pepper and cayenne, until the beef browns, the onions soften, and the pan is dry - 3 to 4 minutes more.

Add the garlic and flour and cook about a minute to toast the flour.

Add the vodka, careful of flare-ups, then the beef broth and water, scraping up the browned bits; bring to a simmer and cook 10 minutes until it reduces and thickens a little.

Lower to medium, stir in the egg noodles, cover and cook 5 minutes.

Stir, add a splash of broth or water if dry, cover and cook another 3 minutes; taste for doneness and seasoning.

Reduce to low, adjust salt and pepper, stir in the sour cream and serve in a warm bowl topped with a dollop of sour cream and sliced green onions.