Directions
- 1In a large pot, heat a touch of oil over medium-high heat.
- 2Add in your ground beef and season on one side with salt and pepper.
- 3Let the ground beef sit without touching it for about 5 minutes to develop a nice crust, then break up and finish cooking through.
- 4Remove the ground beef from the pan.
- 5Sauté your shallots with a pinch of salt and pepper until soft.
- 6Add in your mushrooms and let those brown for a few minutes before seasoning with salt and pepper.
- 7Add in as much garlic as you like and your fresh thyme.
- 8Add in some butter and let that melt.
- 9Sprinkle in some flour.
- 10Deglaze with white wine, scraping up any brown bits.
- 11Pour in your beef stock and season with a pinch of salt.
- 12Bring to a simmer, then pour in your uncooked noodles directly into the pot.
- 13Simmer that uncovered for about 12 to 15 minutes.
- 14Add in your cream and season with smoked paprika.
- 15Add in your sour cream and give that a stir.
- 16Season with some Worcestershire and Dijon.
- 17Add your ground beef back into the pot to warm through.
- 18Finish with some Pecorino or Parmesan and your frozen peas.
Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 3 tbsp butter, divided
- 8 oz mushrooms, finely diced or sliced
- 2 large shallots
- 1 medium yellow onion, finely diced
- 1 tsp smoked paprika
- Kosher salt
- freshly cracked black pepper
- 6 cloves garlic, minced
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp flour
- 0.5 cup dry white wine
- 4.5 cups beef broth
- 1 lb small pasta (shells, elbows, shellbows, etc.)
- 0.5 cup sour cream, room temp
- 0.5 cup heavy cream, room temp
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire
- 1 cup Parmesan or Pecorino Romano
- 1 cup frozen peas
- Fresh chives
- Parmesan, for serving
Equipment
large pot
Tips
- Let ground beef sit without touching for about 5 minutes to develop a nice crust.
- Add frozen peas in halfway through the pasta boiling to ensure they are done.
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