Ingredients:

  • 450 g (1 lb) lean ground beef (85/15)
  • 1 large yellow onion, finely diced
  • 225 g (8 oz) white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 45 g (3 tbsp) unsalted butter
  • 25 g (3 tbsp) all-purpose flour
  • 475 ml (2 cups) low sodium beef broth
  • 15 ml (1 tbsp) Worcestershire sauce
  • 5 g (1 tsp) Dijon mustard
  • 2 g (1/2 tsp) smoked paprika
  • 120 g (1/2 cup) full fat sour cream, room temperature
  • 340 g (12 oz) wide egg noodles
  • 3 g (1/2 tsp) fine sea salt
  • 1 g (1/2 tsp) cracked black pepper
  • 10 g (2 tbsp) fresh parsley, chopped

Instructions:

  1. Place your large skillet over medium high heat. Add the 450 g of ground beef and spread it out into a flat disc. Let it sit undisturbed for 3 minutes until a dark, crusty sear forms on the bottom. Break the meat into large chunks, season with the sea salt and black pepper, and cook until no longer pink. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  2. Lower the heat to medium. Toss in the diced onion and the 225 g of sliced mushrooms. Cook for 6-8 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden. Add the minced garlic and cook for just 1 minute more until fragrant.
  3. Melt the 45 g of butter into the vegetable mixture. Sprinkle the 25 g of flour over everything and stir constantly for 2 minutes. This cooks out the raw flour taste.
  4. Slowly pour in the 475 ml of beef broth, whisking or stirring vigorously to prevent lumps. Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika.
  5. Return the browned beef to the skillet. Let the mixture simmer gently for 5-7 minutes until the sauce is glossy and thick enough to coat the back of a spoon. While this simmers, cook the 340 g of egg noodles in a separate pot of salted boiling water according to the package directions. Drain the noodles and set aside.
  6. Remove the skillet from the heat entirely. This is the crucial step to prevent curdling. Stir in the 120 g of room temperature sour cream until the sauce is completely smooth and pale mahogany in color. Taste and add more salt or pepper if needed.
  7. Toss the cooked egg noodles directly into the pan with the sauce, or serve the sauce ladled over a pile of noodles. Garnish with the fresh parsley for a hit of brightness.