Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (14g) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) salt
  • ½ tsp (1g) black pepper
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) beef broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) onion powder
  • 12 oz (340g) wide egg noodles
  • 1 tbsp (14g) butter

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until the beef reaches a deep mahogany brown. Stir in the diced onion and garlic, sautéing until the onion is translucent.
  2. Sprinkle the flour over the beef mixture and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef broth and Worcestershire sauce while whisking or stirring constantly. Simmer for 3-5 minutes until the sauce thickens and looks glossy.
  3. Reduce the heat to low. Gently stir in the heavy cream, dried thyme, and onion powder until the sauce reaches a pale gold, velvety consistency.
  4. While the sauce simmers, boil the egg noodles in a separate pot until al dente, drain, and toss with butter.
  5. Fold the cooked egg noodles into the creamy beef skillet. Stir gently for 60 seconds until the noodles are completely enveloped in sauce.