- 1 lb extra lean ground beef
- 3 tbsps butter
- 1 medium onion, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 4 cloves of garlic, minced
- 3 cups beef stock
- 1 ½ tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- 4 tbsps all purpose flour
- ⅔ cup sour cream (full fat is best!)
- ½ cup of water
- 340 g package of broad egg noodle pasta (I use No Yolks kind)
- Flat leaf Parsley, chopped
- In a large pan or skillet on medium heat, brown the ground beef.
- Add butter, sliced onions and mushrooms. Combine and allow to cook until the onions and mushrooms have softened.
Tip: You’ll get a lot more flavour if you allow the onions to caramelize a bit! To do this, I push the ground beef and mushrooms to the sides of the pan and let the onions cook in the center as the heat is more concentrated there. Once browned a bit, I combine the beef, onions and mushrooms again.
- Add garlic, stir and cook for a few minutes until fragrant.
- Add beef stock, Worcestershire sauce, salt and pepper.
- Sprinkle in flour 1 tbsp at a time, while stirring – make sure to avoid leaving any lumps – crush any with your spoon. This is an important step as it thickens the sauce. Allow the contents of the pan to cook with the dissolved flour for a couple minutes – you should see it begin to thicken.
- Bring the mixture in the skillet to a boil. Turn down the heat, then stir in the sour cream. Allow to cook for a couple minutes.
- Next, add ½ cup of water, then add the noodles and combine. Cover the pan with a lid and allow to cook for about 10 minutes or until the noodles are softened. It’s super important to cover the pan with a lid in this step so the moisture can cook into your noodles!
- Next, lift the lid on you pan and stir everything. Grab a spoon and give it a taste test – add more pepper if needed.
- Serve and garnish with parsley. Enjoy!
When browning the ground beef: Since we’re using extra lean ground beef in this recipe, you won’t have to worry about draining any excess fat from the pan before moving onto the next step. If you’re using a more fatty ground beef than the recipe originally called for, you’ll need to remove some of the excess fat. Just use a large serving spoon to scoop it up, then pour it into a heat proof dish.
Adding Water at Step 7: Depending on how thick of a sauce you end up with in step 6, you may need to add a little more than ½ cup of water so the noodles have enough moisture to soften up. Also keep in mind that if you use MORE noodles than the recipe originally called for, you’ll likely need to add more water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop