This is my kind of recipe .  It was simple to make, required less than one hour of prep and cooking time, and delivered great homemade flavor.

I discovered this recipe on, my favorite cooking site.  I follow their cooking videos on social media (Facebook and Instagram), and through an app on my phone.  Every recipe includes a time-elapsed instructional video – set to fun music – that makes me feel like I can cook anything.  If you want to expand your recipe library this is a great resource.

For our Thursday night dinner with our guys, I quadrupled this recipe (using 5 pounds of meat) when purchasing ingredients, and cooked the dish in two pots, each filled with a double portion.  I have found that very few home kitchen recipes can be quadrupled and cooked in one large pot and still turn out the right consistency.  There is something in the cooking science that I don’t understand that doesn’t allow ingredients that have been multiplied by 3 or more to cook well when thrown it in one big vessel.

I also prepared one pot with mushrooms and one without because there are a lot of anti-fungus people at my table.

I served this hearty dish with one loaf of homemade Everything Bread and 3 pounds of oven-roasted green beans.  This meal satisfied the appetite of 11 hungry guys and two moms, with enough leftovers for family lunch on Saturday.



  • 1 lb lean ground beef (or ground sirloin)
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of sweet paprika
  • Freshly ground salt & pepper
  • 3 garlic cloves, minced
  • 1 cup yellow onion, diced small
  • 1/2 cup carrots, diced small
  • 3/4 mushrooms, thickly sliced or quartered
  • 1/2 cup red wine
  • 4 tablespoon butter, cut into 4 pieces
  • 4 tablespoons flour
  • 4 cups beef stock
  • 8 ounces egg noodles (I prefer extra wide.)
  • 1/2 cup sour cream
  • 2 tablespoon whole grain mustard
  • Freshly grated nutmeg, to taste (optional)
  • chopped parsley (optional)


  1. Heat a heavy-bottom stock pot over medium-high heat. Add olive oil and ground beef. Brown meat, and season with salt, pepper, paprika, and garlic.
  2. Add mushrooms, onions, and carrots. Sauté until tender, 5 or 10 minutes.
  3. Add wine to pot and cook down for a few minutes until wine has reduced by half.
  4. Add butter and stir until it melts.  Sprinkle in flour.  Stir and cook for a minute or two.
  5. Pour in stock, bring to a boil, then reduce to a simmer. Add egg noodles, and season with salt and pepper to taste. Continue to cook for the time printed on the noodle package directions, stirring frequently so noodles don’t stick to the bottom of the pot. (It will look like a lot of liquid, but the noodles will soak in much of the broth and it will thicken nicely by the time you serve.)
  6. Turn off heat once noodles are cooked al dente, stir in sour cream and Dijon mustard. Garnish with freshly grated nutmeg and parsley.


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