All I know is that I’ve been using it for centuries (oops decades) and I know it from memory now.
Somebody in the universe is entitled to be credited with it, but my memory banks are seared shut with age as to whom I owe the accolades.
I think the flavor is sophisticated enough that this works for a nice dinner with guests. You decide.
- 1 lb lean ground beef
- 2/3 c diced onions
- 2 cloves garlic minced or microplaned
- 8 oz crimini mushrooms, button or other combinations of shiitake or porcini.
- 3 TBSP butter
- 2 TBSP tomato paste
- 3 TBSP flour
- 2 c beef stock
- 1/2 c dry red wine (drinkable please)
- 1 tsp dijon mustard
- 2/3 c sour cream
- 12 oz wide egg noodles
- 1/4 c chopped parsley
- Brown meat with onions and garlic until meat is nearly done and onions are soft and translucent.
- Remove to a bowl and add the mushrooms. Saute on medium heat until they are soft and mostly done.
- Remove to the bowl, and add the butter and tomato paste to the pan.
- When melted, whisk in the flour and form a roux and cook a minute.
- Add wine and stock and warm to a slow boil until thickened.
- Add the mustard.
- Return the other ingredients to the pan and simmer for 20 min.
- Cook egg noodles according to package directions.
- When ready to serve, add the sour cream and stir in and warm without letting it go to a boil.
- Add parsley at the very end.
- Pour sauce over the noodles.