Serious Eats' make-ahead crowd-pleaser — ground beef and egg noodles folded into a creamy mushroom-sour cream sauce and baked under a crisp Parmesan-panko topping.
Ingredients
12 oz egg noodles
1 lb ground beef
1 lb button mushrooms, quartered
2 shallots, chopped
2 tbsp unsalted butter
1 tbsp fresh thyme
2 tsp sweet paprika
1 cup dry white wine
1 tbsp tomato paste
1 cup sour cream
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 cups chicken broth
1/2 cup panko
1 oz Parmesan cheese, grated
fresh parsley
Instructions
Boil egg noodles until just shy of al dente; drain. Mix ground beef with a pinch of baking soda dissolved in water and set aside.
Brown mushrooms in oil, then add shallots, butter, thyme, paprika, and pepper; deglaze with wine and reduce to almost dry.
Brown the beef, stir in tomato paste, then add broth; simmer and combine with the mushroom mixture, tempered sour cream, and noodles.
Spread in a buttered 9x13 dish, top with a panko-Parmesan mix, and bake at 400 F about 15 minutes until bubbling and browned.
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