Ingredients
- 1 tablespoon butter
- 1 pound lean ground beef
- 1 pound fresh mushrooms (sliced or left whole, my mushrooms were small so I left them whole)
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon taco seasoning mix (heaping! or chili seasoning mix)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 1/2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 3 cups water (mixed with 2 tablespoons Knorr Bovril bouillon concentrate, this is not the powder, it's a liquid - or 3 cups strong beef broth)
- 6 ounces dry egg noodles (use the small egg noodles not the wide ones, the wide takes to long to cook and takes up too much room in the skillet, for people that use metric use just under half of a 340 gram package)
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley leaves (optional)
How to Make
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Step 1: Heat olive oil in a large skillet add ground beef and cook until beef it has browned (about 10 minutes) Drain fat, add in mushrooms and next 5 spices stir and cook another about 8 minutes.
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Step 2: Stir in tomato paste until it's combined, then mix in flour. Stir in the beef flavored water and Dijon mustard; bring to a simmer then add dry noodles. Bring back to a simmer, partially covered (do not cover completely you want the broth to reduce). Simmer until noodles are cooked through, about 20-25 minutes (the broth should reduce) stirring frequently. Halfway through cooking, mix in the heavy cream.
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Step 3: Stir in sour cream until well combined (start with 1/3 cup adding in more to your taste).
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Step 4: Serve immediately, garnished with parsley.
Tips & Variations
- Large skillet
We hope you enjoy this recipe!
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