Creamy Hamburger Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 ounces of egg noodles, whole wheat if you can find it
02 -
16 ounces of cremini mushrooms, sliced up
03 -
1 teaspoon of dried thyme
04 -
2 teaspoons of smoked paprika
05 -
1 ½ teaspoons of garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon kosher salt
08 -
½ teaspoon ground black pepper
09 -
1 tablespoon of extra-virgin olive oil
10 -
1 pound of lean ground beef, 90–93% lean works best
→ Sauce
11 -
1 can of beef broth (15 ounces, use part of it at first)
12 -
2 tablespoons of all-purpose flour
13 -
⅔ cup of full-fat Greek yogurt or sour cream (about 5.5 ounces, make sure it's at room temperature)
14 -
1 tablespoon of Worcestershire sauce
15 -
1 teaspoon of Dijon mustard if you like it (optional)
→ Garnish
16 -
Add chopped fresh thyme or parsley if that's your thing (optional)
# Instructions:
01 -
Put a big deep skillet on medium-high. Heat up the olive oil, and when it's hot, toss in the ground beef along with the paprika, thyme, garlic powder, onion powder, salt, and pepper. Break it up as it cooks until it's all browned, about 6–8 minutes. If there's extra grease, get rid of it.
02 -
Turn the heat to medium and toss the mushrooms into that skillet. Let them cook while stirring now and then, until they shrink and brown up, for around 8 to 10 minutes.
03 -
In the meantime, boil some salted water in a pot. Cook the noodles just until they're firm but cooked, then drain them and keep them aside.
04 -
Sprinkle flour over the beef and mushroom mix, stirring it in to coat everything evenly. Pour in roughly a third of the broth and give it a stir to scrape up any bits stuck to the pan. Mix in Worcestershire sauce and Dijon mustard if you're using it.
05 -
Pour in what's left of the beef broth and bring it to an easy boil. Once boiling, lower the heat and let it simmer gently for about 10 minutes, giving it a stir here and there.
06 -
Move the skillet off the heat and let it cool for about one minute. Stir in the Greek yogurt gently until it's smooth and blended. Taste and tweak the seasoning if needed.
07 -
Dish it up hot over the noodles, and sprinkle with parsley or thyme if you'd like. Want to mix it all together in one pan? Go for it—the noodles can be combined with the sauce before serving.
# Notes:
01 -
Don't use fat-free Greek yogurt because it'll curdle. Make sure it's not cold and mix it in after taking the dish off the stove.