Step 1

In a skillet over medium-high heat, add the butter and the oil.

Step 2

Add the mushrooms and 1 teaspoon of the salt and cook, while stirring occasionally, until the mushrooms turn golden-brown, about 5-10 minutes.

Step 3

Add the onion and the ground beef and cook, while stirring, until the beef is crumbly and browned and the onions turn soft and translucent, about 5-7 minutes.

Step 4

Season the beef mixture with the black pepper and the cayenne.

Step 5

Stir in the garlic and the flour and cook until the flour smell dissipates and the garlic becomes fragrant, about 1 minute.

Step 6

Pour in the vodka and allow it to evaporate, about 30 seconds.

Step 7

Stir in the beef broth and the water and bring the mixture to a simmer.

Step 8

Cook, while stirring occasionally, until the flavors meld together, about 10 minutes.

Step 9

Reduce the heat to medium.

Step 10

Mix in the noodles and cover the skillet with a tight-fitting lid.

Step 11

Simmer for 5 minutes.

Step 12

Uncover and stir thoroughly.

Step 13

Cover again and cook until the noodles are just tender, about 3 minutes.

Step 14

Reduce the heat to low and stir in 1/2 cup of the sour cream.

Step 15

Taste the mixture for seasoning and add the extra salt as needed.

Step 16

Serve immediately, topped with the extra sour cream and the green onions.