Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 12 ounces fresh white mushrooms, cleaned and sliced
- 3 large cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup sour cream
- ¼ cup fresh chopped parsley, divided
- Cooked egg noodles, for serving
Instructions
- Heat olive oil and butter in a large pot over medium-high heat.
- Sauté sliced mushrooms and minced garlic until liquid evaporates; season with salt and pepper.
- Brown the ground beef in the same pot; drain excess grease.
- Add garlic powder, onion powder, and Worcestershire sauce to the beef.
- Stir in flour and gradually add beef broth; bring to a boil, then simmer until thick.
- Combine sautéed mushrooms, sour cream, and half of the parsley; heat through.
- Serve over hot cooked egg noodles and garnish with remaining parsley.
Notes
Ensure the pan is hot enough before adding the beef to avoid steaming.
Sautéing the mushrooms enhances their flavor significantly.
Adjust the sauce thickness by varying the amount of flour or beef broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 26
- Cholesterol: 75