Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 0.5 cup full-fat sour cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the diced yellow onion and cook for 5-6 minutes until soft and shimmering.
  2. Add the 1.5 lbs lean ground beef to the pan. Break it up with your spoon and cook until no pink remains and the meat is sizzling.
  3. Reduce heat to medium. Stir in minced garlic and thyme, cooking for 60 seconds until fragrant.
  4. Pour in the 2 tbsp Worcestershire sauce, scraping the bottom of the pan to lift those tasty browned bits.
  5. Add the remaining beef broth. Bring to a boil.
  6. Stir in the dry egg noodles. Reduce heat to a simmer, cover, and cook for 8-10 minutes or until noodles are tender and the liquid has thickened into a gravy.
  7. Remove from heat. Stir in the sour cream until well incorporated. Season with salt and pepper to taste and garnish with fresh parsley.