Creamy Beef and Noodles
Ingredients:
1 lb (450 g) of minced beef
1 small onion, chopped
2 cloves of garlic, minced
3 cups of beef broth
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tsp garlic powder
½ teaspoon of paprika
Salt and pepper, to taste
1 x 10.5 oz can of cream of mushroom (or chicken) soup
1 cup of sour cream
8 oz (about 4 cups) of egg noodles
1 tablespoon of butter or olive oil
Fresh parsley, chopped (optional, for garnish).
Instructions:
Cook the beef:
Heat the butter or oil in a large skillet or deep pan over a medium heat.
Add the minced beef and chopped onion.
Cook until the beef is browned and the onion is tender (about 5–7 minutes).
Drain off any excess fat.
Add flavour:
Stir in the minced garlic, Worcestershire sauce, onion powder, garlic powder, paprika, salt and pepper.
Cook for one more minute until fragrant.
Create the sauce:
Add the cream of mushroom soup and beef broth. Stir to combine.
Bring to the boil and simmer for about 5 minutes.
Add the noodles:
Stir in the egg noodles.
Cover and cook over a medium heat for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
To finish, make it creamy:
Reduce the heat to low and stir in the sour cream.
Mix until smooth and creamy. Season with salt and pepper to taste.
Serve:
Garnish with chopped parsley and serve warm.
💡 Tips:
For a richer flavour, use a mixture of beef broth and cream or milk.
You can also add mushrooms or peas for extra texture and flavour.
Any leftovers can be stored in the fridge for up to three days and reheat beautifully!
