1 1/2 lbs ground sirloin
1 onion, chopped
2 garlic cloves, chopped
1 pkg sliced mushrooms
olive oil
2 TBS butter
salt, pepper
paprika (sprinkle)
1 cup water
1 TBS flour or mushroom gravy packet
2 TBS tomatoe paste
1 TBS worshestire sauce
2 TBS dijon mustard
1 cup sour cream
Eggs noodles
scallions for garnish
Heat olive oil and butter in a skillet over medium heat. Add chopped onions and cook until slightly carmelized, about 10-15 minutes. Add garlic and sliced mushrooms, cook another 5 minutes until mushrooms have softened and has good brown color. Season with salt, pepper and paprika. Add ground beef and cook until browned. Season meat as well. When meat has cooked, add mushroom gravy packet or flour and 1 cup water. Stir to combine and bring to boil, turn heat to med/low and simmer. Add tomato paste, dijon mustard, worchesthire sauce and cook until sauce has become slightly thickened. Turn off heat and stir in sour cream until well combined. Serve over hot buttered egg noddles and sprinkle with scallions. Enjoy.
