Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the ground beef with ground turkey for a lighter version, or add a splash of white wine for an extra layer of flavor. As Mama Lou always said, “A recipe is just a starting point; don’t be afraid to make it your own.”
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and garlic to the pot. Sauté until the onion is translucent and fragrant, about 3 minutes.
- Stir in the sliced mushrooms and cook until they have softened, roughly 4-5 minutes.
- Pour in the beef broth, sour cream, Worcestershire sauce, and paprika. Stir to combine, bringing the mixture to a gentle simmer.
- Add the egg noodles to the pot, ensuring they are submerged in the liquid. Cover and cook for 10 minutes, or until the noodles are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
As you cook, let the aromas fill your kitchen. Close your eyes, and you might just hear Mama Lou’s gentle humming, her spirit guiding you through each step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
