Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 cup diced baby portabello and cremini mushrooms
  • 1 pound lean ground beef
  • 1 teaspoon thyme
  • 2 teaspoons salt (divided)
  • 1 teaspoon pepper
  • 1 clove garlic (minced)
  • 1 teaspoon onion powder
  • 2 tablespoons flour
  • 1/2 cup dry red wine (or 1/2 cup additional stock)
  • 1 cup milk (divided)
  • 1 1/2 cups beef stock (low sodium)
  • 1 teaspoon Worcestershire Sauce (optional)
  • 12 ounces cooked egg noodles (for serving)

Instruction

  • Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes. 
  • Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned. 
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all. 
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Deglaze pan with wine and bring to a boil, whisking to incorporate flour into liquid. Let that mixture cook for 1 minute. Add 1/2 cup milk and whisk well until mixture is quite thick.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married. Taste and season with additional salt if needed.
  • Serve over egg noodles or mashed potatoes.