Ingredients
Equipment
Method
- Brown the ground beef, diced onion, and minced garlic in a pan over medium heat until the beef is no longer pink. Try not to break up the beef too much. Drain off any excess fat.
- Add the sliced mushrooms to the pan and cook for 2-3 minutes. Stir in the flour and cook for 1 more minute.
- Pour in the beef broth and Worcestershire sauce. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
- While the sauce simmers, cook the egg noodles according to their package directions.
- Remove the beef mixture from the heat. Stir in the sour cream and chopped fresh parsley until well combined.
- Serve the beef mixture over the cooked egg noodles.
Nutrition
Notes
For the beef broth, use regular boxed or condensed broth for the best flavor. Canned condensed broth offers a richer taste. Ground beef provides the best flavor; if you use ground turkey or pork, consider adding extra beef bouillon for a more robust taste. Fresh mushrooms, such as white, cremini, or portobello, are recommended, but canned mushrooms can be used in a pinch. To prevent the sour cream from curdling, always remove the thickened sauce from the heat before stirring it in. Greek yogurt is a suitable alternative if you do not have sour cream or prefer it. For a thicker sauce, mix equal parts cornstarch and cold water, then gradually stir small amounts into the sauce until it reaches your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.