Beef and Mushroom Skillet with Garlic Butter Noodles
Ingredients
- 1 poundground beef
- 12 ouncemushrooms
- 4 clovegarlic
- 1yellow onion
- 8 ounceegg noodles
- 1 cupbeef broth
- ½ cupsour cream
- 3 tablespoonbutter
- 1 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoonfresh thyme (or dried)
- 1 tablespoonWorcestershire sauce
Prep
- 01
Dice 1 medium yellow onion.
- 02
Slice 12 ounces mushrooms into 1/4-inch thick pieces.
- 03
Mince 4 cloves garlic.
Method
- 01
Bring a pot of salted water to a boil. Cook egg noodles according to package directions; drain and set aside.
- 02
While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart as it browns, until no pink remains, about 5 minutes. Drain excess fat if needed.
- 03
Add diced onion to the beef and cook for 2 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- 04
Add sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms are golden and release their liquid, about 6 minutes.
- 05
Pour in beef broth and Worcestershire sauce. Simmer for 3 minutes, then reduce heat to low.
- 06
Stir in sour cream until smooth. Add the cooked noodles and 2 tablespoons butter, tossing gently to coat. Season with salt and pepper to taste.
- 07
Swirl in the remaining 1 tablespoon butter and serve immediately.
Spice Tips
For deeper savory notes, add 1/2 teaspoon smoked paprika with the garlic. For warmth and earthiness, try a pinch of cayenne or a few grinds of fresh black pepper. Fresh dill or chives stirred in at the end brighten the dish.
For a lighter version, use Greek yogurt instead of sour cream. Leftovers keep refrigerated for up to 3 days and reheat well on the stovetop with a splash of broth.