Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 cups mushrooms, sliced
- •½ cup onion
- •2 cloves garlic, minced
- •1 lb ground beef
- •2 teaspoons paprika
- •4 cups beef stock
- •8 oz egg noodles, uncooked
- •½ cup sour cream
- •1 tablespoon cornstarch slurry
- •fresh parsley, for garnish
- •salt, to taste
- •pepper, to taste
Instructions
- In a 6-quart (5 L) Dutch oven, heat olive oil. Add mushrooms and season with salt and pepper.
- Add the onions and garlic. Cook until onions are translucent.
- Add the ground beef and cook until brown. Stir in the paprika.
- Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat.
- Add the sour cream and cornstarch slurry. Stir until thickened.
- Serve and garnish with parsley.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 853
- Carbohydrate: 75g
- Fat: 38g
- Fiber: 1g
- Protein: 35g
- Sugar: 15g
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