Creamy Mushroom Hamburger Stew with Noodles
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 pound ground beef
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the sliced mushrooms and cook for 3 to 4 minutes until they begin to release liquid.
- Pour in the beef broth and add the dried thyme along with salt and black pepper. Bring the mixture to a boil.
- Add the egg noodles and reduce the heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from the heat and slowly stir in the heavy cream until the stew turns creamy and smooth.
- Ladle into bowls and sprinkle with the chopped fresh parsley before serving.
Notes
If the stew thickens too much while sitting, add a splash of warm broth or cream when reheating to loosen it. The parsley adds a fresh note that balances the richness, so do not skip it. Leftovers keep in the fridge for three days and reheat well on the stove over low heat.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups