Ingredients
Equipment
Method
- Cook egg noodles according to package directions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it into small pieces as it cooks.
- Add diced onion and sliced mushrooms to the skillet, cooking until onions are translucent and mushrooms are golden brown.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Sprinkle flour over the meat mixture and stir constantly for 2 minutes to create a roux.
- Gradually pour in beef broth while stirring continuously to prevent lumps from forming.
- Add Worcestershire sauce and paprika, then simmer the mixture for 5-7 minutes until sauce thickens.
- Remove from heat and slowly stir in sour cream until the sauce becomes smooth and creamy.
- Add cooked egg noodles to the skillet and gently toss to coat evenly with sauce.
- Season with salt and pepper to taste, then garnish with fresh chopped parsley before serving.
Notes
For best results, use 80/20 ground beef for optimal flavor and moisture. Remove from heat before adding sour cream to prevent curdling. Leftovers can be refrigerated for up to 3 days.