Recipe Index

Ingredients

• 2 garlic cloves, minced
• 2 tbsp butter
• 8 oz ground beef
• 8 oz mushrooms, sliced
• 1/8 tsp freshly ground black pepper
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 8 oz wide egg noodles
• 5½ Tbsp sour cream
• 1 tbsp chopped fresh parsley (optional)
• 1/2 yellow onion, finely diced
• 1/2 tsp salt, or to taste

Method

1. Melt the butter in a large deep skillet over medium heat. Add the onion and mushrooms and cook for 4-5 minutes until the mushrooms release their liquid and start to brown.
2. Add the garlic and ground beef, breaking the meat up with a spoon, and cook for 4-5 minutes until no pink remains. Drain off any excess fat and season with the salt and pepper.
3. Pour in the beef broth and stir in the Worcestershire sauce and mustard, scraping up the browned bits from the base of the pan.
4. Add the dry egg noodles, stir them into the liquid, cover and simmer for 7-9 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed.
5. Remove the pan from the heat and let it stand for 2 minutes so it stops bubbling — this keeps the sour cream from splitting.
6. Stir in the sour cream until the sauce turns creamy and coats the noodles, scatter with the parsley, and serve straight away.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)