| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons salted butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon grainy mustard
- 1 teaspoon smoked paprika
- A few dashes Worcestershire sauce
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 119 mg |
| Sodium | 662 mg |
Reviews
This is a great recipe! I’ve used it as a base with a few variations-such as subbing ground chicken for the beef; without the tomato paste; with the tomato paste minus the heavy cream; adding shredded cheddar at the end, etc. The end results have all been awesome. I’m also heavy with the pepper and seasonings for more flavor.
Simple and delicious definitely great on a cold rainy day!
Delicious and creamy. We added a little more heavy cream and sour cream than suggested but it was so good! Kind of like a burger and milk (if that makes sense) or a version of beef stroganoff
I really enjoyed this. Used less sour cream and heavy cream than listed, and added more tomato paste as referenced in another review. Just great for leftovers for a few days.
I enjoyed this dish made with a couple substitutions of what I had on-hand. I used regular paprika instead of smoked and a package of beefy onion soup mixed with 3 1/2 cups of water instead of beef broth. Thanks Ree for another real life, flexible recipe.
Loved it! Even my husband and parents, who are so very picky, loved it!!
I doubled the recipe to feed us all…and have leftovers for my husband to take for lunch the next day.
I doubled the recipe to feed us all…and have leftovers for my husband to take for lunch the next day.
Good. It needs acid to add brightness. Super easy. I like extra sour cream.
Loved it! Only had to make couple changes and the meal turned out great!
Easy to make in under 30min. Made recipe as is, except left out the sour cream and milk. Subbed in ground mustard & fresh chopped parsley, because that was what I had on hand. Only suggestion –>> drain the fat after cooking the ground meat, it turned out a tad greasy.
I love the simplicity of this recipe. I made a few alterations though, mostly just preferences. I added fresh carrots. I like a one pot meal. The carrots stood up great with sauce & noodles. I left out the mustard, as neither of us cares for it. Also used parsley in place of chives. It’ll go into our rotation. My hubby isn’t easy to please, but he enjoyed this.