What happens when old school Hamburger Helper meets real food? THIS simple ten-ingredient, one pan Savory Beef and Mushroom Noodles dish made with ingredients you trust a bit more. No MSG, yellow #5, partially hydrogenated soybean oil, corn syrup…
- 1 lb lean ground beef
- 1/2 lg onion, chopped
- 1 lb cremini mushrooms, sliced
- 1 tsp dried thyme
- 1 Tbsp minced garlic
- 1/4 cup dry red wine
- 2-3 cups beef stock
- 6 oz uncooked wide whole wheat egg noodles (Recommend: Hodgson Mill)
- 1 Tbsp butter
- 1/4 cup chopped fresh parsley
- Optional: Dijon mustard and sour cream or Greek yogurt (see Note)
In a large sauté pan, brown beef over medium heat, breaking up with the back of a wooden spoon. After about 5 minutes, add the onion and mushrooms and saute for 5 minutes more, or until mushrooms reduce by half. Add thyme and garlic and cook 1 minute.
Deglaze pan with red wine, scraping up the brown bits on the bottom/sides of the pan with a wooden spoon. Add 2 cups of stock and bring to a simmer. Check for seasoning and add salt and pepper to taste.
Add uncooked egg noodles to pan and stir well to combine. Once stock returns to a simmer, cover and continue to cook for 7-8 minutes (stirring every 2 minutes to prevent noodles from sticking to bottom of pan). Add additional stock, 1/4 cup at a time, if mixture seems too dry.
After pasta is tender, check once more for seasoning, then fold in butter and parsley.
Note: For a stroganoff spin, stir in 1-2 teaspoons Dijon mustard and 3-4 tablespoons Greek yogurt, sour cream or whole milk kefir at the end.