After taking a ‘break’ in August, we’re back to crazy schedules and a need for awesome, easy weeknight dinners. Borrowed from Damn Delicious, I doubled the mushrooms, and after stuffing ourselves we still fought over the leftovers – enjoy!
2 T. butter
680 g (24 oz) cremini mushrooms, chopped AND 1 onion, diced
1 t. kosher salt AND 2 t. freshly ground pepper (more or less of each to taste)
1 lb. ground beef
2 cloves of garlic, minced AND 1/2 t. dried thyme (I had fresh so I used a little more)
1/4 c. EACH flour AND dry white wine
1 L (4 cups) good beef broth AND 2 T. Worcestershire sauce
1 T. Dijon AND 1 package (340 g) egg noodles
1/2 c. + sour cream
fresh parsley for garnish and serving
Melt the butter in a large non-stick skillet and cook the mushrooms and onions, seasoned with the salt and pepper, for a few minutes until both are softened and starting to brown.
Add in the beef and cook and stir for several minutes, being sure to crumble it up as much as possible, until the meat is no longer pink. Stir in the garlic and thyme, allow it to cook for a quick minute, then stir in the flour until there’s no trace left.
Pour in the wine and be sure to scrape up any browned bits, then stir in the broth, Worcestershire, Dijon and noodles and bring the whole mix to a boil. Cover the skillet (but keep an eye on it!), reduce the heat to a simmer and cook until the noodles are tender.
Stir in the sour cream until all is heated through then serve it up and garnish as you wish!