About this recipe:A super-easy dish, which is perfect for the weeknights. Minced beef and mushrooms are simmered in a soured cream sauce and served over freshly cooked pasta.
340g egg noodles, such as tagliatelle
175g fresh mushrooms, sliced
1 onion, chopped
900g lean minced beef
4 tablespoons plain flour
475ml beef stock
250ml soured cream
salt and black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of water to the boil. Cook noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large frying pan, cook mushrooms and onions in 25g butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook minced beef in melted butter until browned. Mix in flour. Stir in beef stock and cook until slightly thickened. Add mushroom and onion mixture; stir in soured cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over noodles