About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Egg Noodles

    Egg Noodles

  • Onion

    Onion

  • Garlic

    Garlic

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • All Purpose Flour

    All Purpose Flour

  • Sour Cream

    Sour Cream

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Peel and halve onion. Chop 1 half (reserve remaining half for another use). • Peel and mince garlic. • Pick and chop parsley leaves.
2
• Place a saucepan over high heat. Fill halfway with about 6 cups water, bouillon cube and 1 teaspoon kosher salt. • When water boils, add pasta. Cook, stirring occasionally, until noodles are tender, 6-8 minutes. • Reserve 1 1/2 cups pasta water. Drain noodles.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. • Cook until onion is soft, about 5 minutes. • Stir in garlic.
4
Add beef. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring to break up beef, until the meat is no longer pink, about 5 minutes.
5
• Transfer meat to a plate. • Reserve 2 teaspoons drippings in pan. Sprinkle with flour and whisk until flour is incorporated, 1-2 minutes.
6
Whisk in reserved pasta water. Reduce heat to low, and simmer until thickened, 2-3 minutes.
7
• Return beef to pan. Cook until warmed through, 1 minute. Stir in sour cream. • Adjust consistency as desired with 1 tablespoon water at a time.
8
• Divide noodles between plates.Top with beef. • Sprinkle each serving with parsley, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER