Ingredients
Scale
- 1 pound (450g) ground beef
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- Salt and pepper to taste
- 8 oz egg noodles or your preferred pasta
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove excess fat and set aside.
- In the same skillet, add diced onion and cook for 2-3 minutes until translucent. Add sliced mushrooms and sauté until tender, about 5 minutes.
- Pour in beef broth, then stir in Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes to meld flavors. <li id="instruction-step-4"Reduce heat to low and stir in sour cream until the sauce is creamy. Return cooked ground beef to skillet and season with salt and pepper.
- Meanwhile, cook your preferred pasta according to package instructions. Drain and add to the skillet, tossing to coat with the sauce.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently, adding a splash of beef broth or water to restore creaminess.
- For gluten-free options, substitute regular pasta with gluten-free noodles.
- You can use ground turkey or chicken as a leaner alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Carb-Conscious
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
