Creamy Beef and Egg Noodles with Sour Cream in One Pan
Ground beef and egg noodles cook in a lightly thickened broth-and-milk sauce, finished off the heat with sour cream.
Ingredients
Main Ingredients
- 1 pound ground beef 85/15
- 8 ounces egg noodles
- 1 small onion diced
- 2-3 cloves garlic minced
- 2.5 cups beef broth
- 1 cup milk
- 1-2 tablespoons flour
- 0.5 cup sour cream
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon dried thyme optional
- 1 tablespoon butter
- salt and black pepper to taste
Instructions
Instructions
- Cook beef in a deep skillet over medium-high heat for about 7 minutes, breaking it up, until browned and it reaches 160°F. Drain excess fat.
- Add butter and onion; cook over medium heat for 3–5 minutes until softened. Stir in garlic for 30 seconds, then flour for 1 minute.
- Gradually stir in broth and milk, then add noodles. Simmer gently, stirring often, for about 8 minutes or the package time, until noodles are tender; add a little water if the skillet dries out.
- Remove from heat and stir in sour cream, paprika, Worcestershire sauce, optional thyme, salt, and pepper until evenly combined. Rest for 3 minutes, then divide into four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.