Ingredients:

  • 1 lb Ground Beef (85/15 blend)
  • 1 Large Yellow Onion, finely diced
  • 8 oz Cremini Mushrooms, sliced
  • 3 Garlic Cloves, minced
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 3 tbsp Unsalted Butter
  • 3 tbsp All-Purpose Flour
  • 2 cups Beef Bone Broth (low sodium)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 0.5 cup Full-Fat Sour Cream
  • 0.5 tsp Smoked Paprika
  • 12 oz Wide Egg Noodles
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. In a large 12-inch heavy-bottomed skillet over medium-high heat, add the ground beef. Break it into small chunks but allow them to sit undisturbed for 3 minutes to develop a mahogany-colored crust (fond).
  2. Add the diced onions and sliced mushrooms to the skillet. Sauté for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden-brown.
  3. Reduce heat to medium. Create a space in the center of the pan and add the butter and minced garlic. Once the butter is melted, sprinkle the flour over the meat and vegetable mixture.
  4. Stir constantly for 2 minutes to cook the flour into a blonde roux, ensuring it coats the ingredients evenly to facilitate a stable emulsion.
  5. Slowly whisk in the beef bone broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes until the sauce thickens and deglazes the fond from the bottom of the pan.
  6. Boil the egg noodles in a large pot according to package directions; drain.
  7. Reduce skillet heat to low. Temper the sour cream by mixing it with a spoonful of the warm sauce, then stir it into the skillet along with the smoked paprika until velvety and smooth.
  8. Toss the cooked noodles with the sauce and garnish with fresh parsley before serving.