1- 1 1/3lbslean ground beef*I used the 1 1/3 lb organic ground beef from Costco
4-6garlic cloves *crushed or minced, about 2 tbsp
2 heaping tspsmoked Paprika
2 tbspWorcestershire sauce *use gluten-free for gluten-free needs
4 cupsbeef stock
16ozpackage egg noodles *Look above under questions for gluten free alternatives.
2 tbspbutter*or substitute with olive oil
fresh chives for garnish
salt and pepper to taste
Place a large skillet frying pan over med/high heat. Add 1 tbsp oil, all of the mushrooms and thyme. Sauté mushrooms until tender and glossy, about 8 mins.Remove from pan and set aside.
Meanwhile bring a large pot of water to a boil. Once boiling add in about 1/4 cup sea salt and cook noodles according to directions on package. Drain and place noodles back into cooking pot. Add in butter and stir to coat noodles. Set Aside.
Place mushroom pan back over med/high heat. Add second half of oil and onions. Sauté until just turning translucent, about 4 mins. Add ground beef and garlic, breaking apart into larger chunks. Cook until pink is gone, about 6-7 mins. Stir into meat mixture paprika, Worcestershire, mustard and beef stock. Bring to a simmer for about 9 mins.
Make a slurry of 1 tbsp arrowroot and 1 tbsp simmering liquid from ground beef pan. Stir into simmering pan and continue to cook for additional 5 mins.Add in cooked mushrooms and whisk in sour cream. Take off of heat. Toss in cooked buttered noodles and garnish with chives.
*Please use as many organic ingredients as possible.Recipe NotesTo lower calories per serving use extra lean ground beef and nonfat Greek Yogurt.