Ingredients:
- 12 oz Egg Noodles (wide or medium)
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 5 lbs Ground Beef (85/15 recommended)
- 1 medium Yellow Onion, finely diced
- 8 oz Cremini (Baby Bella) Mushrooms, sliced
- 2 cloves Garlic, minced
- 2 Tbsp All-Purpose Flour
- 2 cups Beef Broth (low sodium)
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- Salt and Freshly Ground Black Pepper, to taste
- 3/4 cup full fat Sour Cream, room temperature
- 2 Tbsp Fresh Parsley, chopped, for garnish
Instructions:
- Cook egg noodles according to package directions in salted boiling water until al dente. Drain, reserving about 1/2 cup of the starchy cooking water.
- Heat butter and oil in a large, deep skillet over medium-high heat. Add ground beef, breaking it up well. Cook until nicely browned throughout. Drain off excess fat and set the browned beef aside on a plate.
- Reduce heat to medium. Add onions and mushrooms to the same skillet. Cook, stirring occasionally, until softened and the mushrooms have released their moisture and started to brown (about 6–8 minutes). Add minced garlic during the last minute.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Gradually whisk in the beef broth, scraping up any browned bits (fond) from the bottom of the pan. Bring to a gentle simmer. Stir in Worcestershire sauce and Dijon mustard.
- Return the cooked ground beef to the skillet. Season well with salt and pepper. Simmer gently for 5 minutes, allowing the sauce to thicken slightly.
- Remove the skillet from the heat. In a small bowl, whisk a few tablespoons of the hot sauce mixture into the room-temperature sour cream (tempering). Gently stir the tempered sour cream mixture back into the skillet. Do not boil the sauce after adding sour cream.
- Taste and adjust seasoning if necessary. If the sauce is too thick, thin with a splash of the reserved pasta water. Serve immediately over the hot egg noodles, garnished generously with fresh parsley.