Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
- Stir in garlic and sliced mushrooms; cook until mushrooms are tender.
- Sprinkle flour over the mixture and stir well to combine.
- Slowly add beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to avoid lumps.
- Simmer until the sauce thickens, then remove from heat.
- Stir in sour cream until well combined.
- Serve the sauce over cooked egg noodles, garnished with fresh parsley.
Notes
- Use fresh mushrooms for a more flavorful dish.
- You can substitute sour cream with Greek yogurt for a healthier option.
- For a gluten-free version, use cornstarch instead of flour and gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 530 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg