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Ingredients
1 12-ounce package egg noodles
1 – 1.5 pounds ground beef
1 sweet onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup dairy free sour cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoon beef base (2 bouillon cubes)*
1 tablespoon chopped fresh parsley, for garnish
Salt & pepper, to taste
To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch
Instructions
Prepare noodles according to package directions. When they are cooked, drain and set aside.
In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick.
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