1 teaspoon paprika
8 oz egg noodles
1 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons butter or oil for sautéing
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Sauté the beef: In a large pot or Dutch oven, heat butter or oil over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. Remove the beef and set it aside.
Cook the vegetables: In the same pot, add the diced onion and sauté until softened. Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are browned and tender.
Add the liquids and seasonings: Stir in the flour and cook for about a minute. Slowly add the beef broth, water, Worcestershire sauce, Dijon mustard, and paprika, scraping any browned bits from the bottom of the pot.
Simmer the soup: Return the beef to the pot and bring the soup to a boil. Lower the heat and let it simmer for about 20-25 minutes, or until the beef is tender.
Cook the noodles: Stir in the egg noodles and cook according to package instructions (usually around 8-10 minutes) until tender.
Finish with sour cream: Once the noodles are cooked, remove the pot from heat. Stir in the sour cream, mixing well until the soup becomes creamy. Adjust seasoning with salt and pepper if needed.
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