Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 lb mushrooms diced (or sliced jarred/canned, but drain them)
- 2 tbsps beef grease (reserved from cooking)
- 1/2 large onion
- 2 large cloves of garlic roughly chopped
- 1 cup beef stock
- 1 cup sour cream
- 1/2 cup of milk
- 1 tbsp Worcestershire Sauce
- 1 tbsp Fish Sauce (Yes, I said Fish Sauce)
- 1 [12 oz] bag of egg noodle
- Salt (to taste)
- pepper (to taste)
Instructions
- In a stockpot cook the ground beef. Once browned, drain the fat (reserving 2 tbsp for the onions and mushrooms)
- Set the burner to medium, add back the reserved fat/grease you set aside, add the onions, and occasionally stir until the onions become translucent.
- Add the garlic and a splash of Worcestershire and Fish Sauce,* (about 2/3 shakes of each), and continue stirring until everything is fragrant.
- Add the mushrooms and cook until heated through and lightly browned.
- Once everything is lightly browned and heated, slowly add the beef stock, add the egg noodles.
- Let it simmer at medium-low heat until thickened (stirring every so often) and the noodles are cooked to al dente Add any salt or pepper to taste.
- Serve and Enjoy
Notes
*a quick warning, fish sauce has a very distinct smell, for some it may not be pleasant, but it tastes AMAZING in dishes and I personally love adding it to my dishes (especially pasta).
You can read more on that in my How to Use Fish Sauce Blog Post.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 472.16
- Sugar: 6.05
- Sodium: 690.08
- Fat: 36.59
- Saturated Fat: 15.72
- Carbohydrates: 9.41
- Fiber: 0.83
- Protein: 26.57
- Cholesterol: 124.28