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Categories:
egg noodles mushrooms butter olive oil shallots garlic ground beef Worcestershire sauce allspice freshly ground black pepper paprika white pepper tomato paste beef broth port wine sour cream
Viewed: 13 - Published at: 7 years agoIngredients
- 12 ounces egg noodles
- 8 ounces mushrooms
- 3 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 2 shallots minced
- 5 cloves garlic minced
- 1 pound ground beef
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon allspice
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 pinch white pepper
- 3 tablespoons tomato paste
- 1/2 cup beef broth
- 1/8 cup port wine
- 1/4 cup sour cream
Method
- Bring a large pot of water to a boil.
- Cook egg noodles according to package directions.
- Melt the 1 tablespoon butter and olive oil in a large saute pan over high heat.
- Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms.
- Stir continuously, allowing the mushrooms to absorb the butter and oil mixture.
- After a few minutes, once the mushrooms have begun to brown and release their juices take off heat.
- Set aside.
- In a medium bowl, use a fork to mix together the ground beef, Worcestershire sauce, allspice, black pepper, paprika, and white pepper.
- In a saute pan, melt the remaining two tablespoons of butter over medium heat.
- Add the shallots and cook until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the beef mixture.
- Stir the mixture, being sure to break up any large pieces.
- Once the beef has browned and is no longer pink (about 6 or so minutes), stir in the tomato paste.
- Cook for a minute then add the browned mushrooms, beef broth and port.
- Turn the heat to medium-high and bring to a boil.
- Once the mixture has reduced a bit, take off heat and mix in sour cream.
- Serve with egg noodles.
