- 2 Tbsp. of olive oil
- 2 cups of mushrooms
- 1/2 cup of onions
- 2 cloves of garlic, minced
- 1 lb of ground beef
- 2 tsp of paprika
- 4 cups of beef stock
- 8 oz of egg noodles
- 1/2 cup of sour cream
- 1 Tbsp. of cornstarch slurry
- Parsley for garnish
- Salt & pepper to taste
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In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.
