This is a very easy dinner that cooks in a single large cookpot or skillet - perfect for busy weeknights.
I made a couple of changes to the original recipe:
Since egg noodles come in 12 ounce packages instead of 8, I adjusted the amount of beef broth and sour cream to accommodate the additional noodles. The result was that I didn't need the cornstarch slurry to thicken the sauce, and the recipe now serves 6 instead of 4.
Adapted from Hip Foodie Mom
An quick and easy dinner cooked in one large cookpot or skillet - perfect for busy weeknights.
Adapted from Hip Foodie Mom
In a large skillet or cookpot, heat the olive oil over medium-high heat.
Add mushrooms and cook briefly (1-2 minutes). Season with salt and pepper. Add onion and garlic and cook until onion is translucent.
Add ground beef and cook until browned, breaking it into crumbles as it cooks.
Add paprika, beef broth, and egg noodles, and mix together. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until egg noodles are cooked, stirring halfway through cooking.
Remove from heat and fold in sour cream until well blended. Serve with fresh parsley for garnish if desired.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.