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Slice the mushrooms and add to a large pot or Dutch Oven* which has been placed over medium heat. There's no need to add any oil or butter at this point since the mushrooms will naturally release water. Saute the mushrooms until browned to your liking. Give the mushrooms a light sprinkling of salt and pepper, stir, then add the butter or oil. Let this heat for about a minute, then add the minced garlic and stir. Saute with the mushrooms until fragrant, about 30 seconds.
Move the mushroom mixture to the sides of the pan and add the ground beef. Brown the ground beef, breaking up any clumps with a wooden spoon or potato masher. Once the beef is cooked, give it a light smattering of salt and pepper and combine with the mushrooms that have been patiently waiting on the sidelines.
Add the flour and saute for 1 - 2 more minutes. Add the Dijon and beef broth and stir to dissolve the flour off the bottom of the pan. Add the uncooked egg noodles and stir. The the liquid will mostly, but not completely cover the noodles. Place a lid on the pot and bring the liquid to a boil. Stir and reduce heat to low so that your liquid settles down to a simmer. Cover and keep the simmer going about 10 minutes, stirring often to prevent "stickage", until noodles are soft and most of the liquid has been absorbed.
Taste and season with salt and pepper, if desired. Remove from the heat, add the optional sour cream, serve hot, and enjoy!
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