Ingredients
1 lb of ground beef
1 yellow onion diced
3 cloves of garlic minced
1 package of sliced mushrooms
1 cup of beef broth
1 cup of heavy cream
⅓ cup of sour cream
1 tbsp of olive oil
1 tbsp of unsalted butter
1 tbsp of Worcestershire sauce
1 tsp of Dijon mustard
½ tsp of beef bouillon powder
8 oz of egg noodles
½ tsp of dried thyme
Salt and pepper
Smoked paprika
Garlic powder
Onion powder
Directions
Step 1
Heat olive oil to a large pan then Sauté the onions and garlic until translucent. Move to the side and add in the ground beef. Season with salt, pepper, and smoked paprika and cook until no pink remains. Mix the beef in with the onions and garlic. Drain some of the grease then add in the mushrooms and butter. Sauté for about 5 minutes. Add in the dried thyme and stir for a minute then add in the flour and cook it down for a few minutes to remove the flour taste.
Step 2
Pour in the beef broth and deglaze the pan with a wooden spoon. Stir in the heavy cream then add in the Worcestershire sauce, Dijion mustard and Beef bouillon powder. Season to taste, i added a little salt,pepper, garlic powder and smoked paprika. Reduce the heat and allow this to simmer for about 5 minutes until thickened. Remove the pot from the heat then stir in the sour cream.
Step 3
Serve this over the egg noodles or you can mix the noodles directly in the pot.
Step 4
Garnish it with fresh parsley and enjoy!
