mushroom-strogonoff

🥘 Ingredients

• garlic 2 cloves
• butter 2 Tbsp
• ground beef 227 g
• mushrooms 227 g
• pepper 0.12 tsp
• wide egg noodles 227 g
• beef stock 2 cups
• Worcestershire 1 Tbsp
• Dijon mustard ½ tsp
• sour cream 0.33 cup
• salt
• parsley

1. 1

   Mince the garlic . Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
2. 2

   Add the ground beef and continue to sauté until it is fully browned.
3. 3

   While the beef is browning, slice the mushrooms . Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
4. 4

   Add the uncooked wide egg noodles to the pot along with the beef stock , Worcestershire , and Dijon mustard . Stir to combine. The liquid will not fully cover the noodles, but that's okay.
5. 5

   Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7 min , stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes, the pasta should be tender, and most of the liquid absorbed.
6. 6

   Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or black pepper, if needed. Roughly chop a handful of parsley and sprinkle over top. Serve hot.