12(up to 16 oz) Pasta,like Penne or wide Egg Noodles
Instructions
Cook the pasta or egg noodles according to package directions. While the water is boiling, heat the oil in a large skillet over medium heat. Saute the onions and garlic for a minute.
Crumble the beef and cook until it’s fully browned. Season with salt, pepper, paprika, garlic powder, and Worcestershire sauce. Stir occasionally.
Pour in the red wine. Let it boil until it has evaporated.
Add the dried Thyme and chopped mushrooms and cook until the juices/liquid of the mushrooms has been released.
Pour in the beef broth and stir in the sour cream. Simmer, while occasionally stirring, until the mixture thickens slightly roughly 5-7 minutes.
Either mix the sauce with the cooked pasta or egg noodles or top the noodles of choice with the sauce. We sprinkle some Parmesan cheese if we are having it with pasta so feel free to do so as well unless you’re eating it with rice.
Notes
TIPS & TRICKSRed wine makes a huge difference in flavor but if you can’t have it, simply replace with Beef broth.