Categories: BEEF, CASSEROLES, CR BEEF. MUSHROOMS, MAIN DISH

Ingredients

• Salt
• 8 ounces egg noodles
• 2 Tbs unsalted butter
• 1 pound 85% lean ground beef
• 1 small onion, chopped fine
• 8 ounces white mushrooms, sliced
• 1/4 tsp pepper
• 2 Tbs all-purpose flour
• 1 garlic clove, minced
• 1 can (8-ounce) tomato sauce
• 1/4 cup dry white wine
• 1 1/4 cups low-sodium beef broth
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese

Directions

1. Adjust an over rack to the middle position and heat the oven to 375 degrees. Bring 2 quarts of water to a boil in a large pot over medium-high heat. Add 1 Tbs salt and the noodles and cook until nearly tender, 5-7 minutes. Drain and set aside in a colander.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. Cook the beef, breaking up any large clumps with a wooden spoon, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

3. Pour off all but 2 tbs fat from the pan, add the onion, and cook until golden, about 5 minutes. Add the mushrooms, 1/2 tsp salt, and pepper, and cook until the mushrooms begin to brown, about 7 minutes.

4. Add the flour and cook until it begins to brown, about 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce, wine, broth, and beef and bring to a simmer; cook until slightly thickened, about 5 minutes. Off the heat, stir in the sour cream.

5. Spread 1/3 of the sauce over the bottom of an 8-inch baking dish and top with half the noodles. Repeat with half of the remaining sauce and the remaining noodles. Finish with the remaining sauce. Sprinkle the Parmesan evenly over the top and bake until the filling is hot and the top is browned, about 20 minutes. Let cool 5 minutes.

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