Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • Salt and ground black pepper to taste
  • 1/4 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 8 ounces fresh mushrooms (sliced)
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2/3 cup sour cream
  • 8 ounces egg noodles for serving
  • Chopped parsley for garnish

Instruction

  • Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat, if needed).
  • Reduce the heat to medium. In the same skillet, add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes. Stir in the flour and cook for 1 minute.
  • Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.
  • Cook the egg noodles according to package directions.
  • Reduce the heat to medium low and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste
  • Serve over hot egg noodles garnished with chopped parsley.