Ingredients

The following ingredients have 6 Servings
  • 8 ounces egg noodles
  • 2 teaspoons olive oil
  • 1 pound ground beef
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 medium yellow onion (finely diced)
  • 8 ounce mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 ½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • ¾ cup sour cream
  • salt and pepper (to taste, if needed)
  • Parsley (finely chopped for garnish)

Instruction

  • Cook the egg noodles according to package instructions in salted water until al dente.
  • In a dutch oven, or a skillet, heat the oil and add the ground beef. Season it with salt and pepper and cook while crumbling it with a wooden spoon until it’s no longer pink. Drain fat.
  • Add the onion, and cook for 2 minutes or until it’s translucent.
  • Add mushrooms and cook for 3-4 more minutes.
  • Add garlic and sauté for 30 seconds.
  • Add the butter, melt it, then add the flour and cook it while stirring for 2 minutes.
  • Add in the beef broth gradually while stirring continuously, add the Worcestershire sauce. Bring to boil, lower the heat and simmer for 5 minutes.
  • Remove from the heat. Stir in the sour cream and season with salt and pepper.
  • Serve over cooked egg noodles (or stir them together). Garnish with chopped parsley.