Ingredients
- 2 tablespoons oil (olive oil)
- 2 pounds ground beef
- 1 large onion, very finely minced
- 6 cloves garlic, finely minced
- 1 can (15 ounce) sliced mushrooms, drained
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Hungarian paprika (or a bit more to taste)
- 2 teaspoons Worcestershire sauce
- 1 cup beef stock (or water with bouillon cube)
- 4 tablespoons tomato paste
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
How to Make
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Step 1: In a heavy-bottomed dutch oven (Le Creuset type), heat the olive oil. Add the ground beef and cook until no longer pink, breaking up the beef so that no large chunks remain.
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Step 2: Add the onions and garlic, and cook until the onions are soft and translucent, about 5 minutes. Add the mushrooms and cook for another minute.
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Step 3: Add salt, pepper, paprika, Worcestershire sauce, beef stock and tomato paste. Stir to combine thoroughly. Taste and adjust seasonings if necessary. Bring to a boil, reduce heat and simmer for 20 minutes, covered. Stir occasionally to make sure it doesn't stick to the bottom and to ensure there is enough liquid. It should be saucy but not soupy. If necessary, add a bit more stock or water.
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Step 4: In a small bowl, combine the sour cream and flour. Stir until smooth.
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Step 5: When ready to serve, add the sour cream mixture and stir to combine. Let simmer for one or two minutes. Serve over hot buttered noodles.
We hope you enjoy this recipe!
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