Ingredients:

  • 12 ounces wide egg noodles
  • 1 Tbsp salt (for pasta water)
  • 2 Tbsp unsalted butter, divided
  • 1 Tbsp olive oil
  • 5 lbs lean ground beef (85/15 recommended)
  • 1 medium yellow onion, finely diced
  • 8 ounces cremini mushrooms, sliced thickly
  • 3 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 1 tsp sweet paprika
  • 2 cups low-sodium beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • 3/4 cup full-fat sour cream
  • 1 Tbsp fresh dill, finely chopped
  • 1 Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and set aside.
  2. Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the ground beef and brown thoroughly, ensuring no pink remains. Drain off any excess fat and set the beef aside in a separate bowl.
  3. Reduce the heat to medium. Add 1 tablespoon of butter to the empty skillet. Add the sliced mushrooms and sauté until they release their moisture and develop a deep golden-brown colour (about 5–7 minutes). Add the diced onion and cook until softened and translucent (about 3 minutes). Stir in the minced garlic and paprika; cook for 1 minute until fragrant.
  4. Sprinkle the flour over the mushroom and onion mixture. Stir continuously for 1 minute to cook out the raw taste. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits stuck to the bottom of the pan (the fond). Bring the sauce to a gentle simmer, reduce the heat to low, and cook until thickened sufficiently to coat the back of a spoon (about 5 minutes).
  5. Remove the skillet from the heat completely. In a small bowl, whisk the sour cream and fresh dill until smooth. Temper the sour cream by adding 2–3 tablespoons of the hot sauce mixture to the sour cream bowl and whisking quickly. Pour the tempered sour cream mixture back into the main skillet, along with the reserved ground beef. Stir until everything is well combined and heated through (do not bring back to a boil). Check the seasoning and serve immediately over the warm egg noodles, garnished generously with fresh parsley.