Savory Beef and Mushroom Stroganoff

This Savory Beef and Mushroom Stroganoff combines tender ground beef with earthy mushrooms in a rich, creamy sauce, served over egg noodles. The dish balances traditional flavors with a hint of creativity from the addition of fresh herbs and a splash of white wine, making it both comforting and sophisticated. It's a hearty meal that's sure to please the whole family.

Ingredients:

• 1 lb ground beef
• 1 cup mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 8 oz egg noodles

Instructions:

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
4. Stir in the sliced mushrooms and cook until softened, about 4-5 minutes.
5. Add the white wine (if using) and let it simmer for a couple of minutes to reduce slightly.
6. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and let it cook for about 5 minutes.
7. Reduce the heat to low and stir in the sour cream until well combined. Season with salt and pepper to taste.
8. Add the cooked egg noodles to the sauce, tossing to coat. Serve hot, garnished with fresh parsley.