Decadent Ground Beef Stroganoff with Wild Mushrooms

1.Cook the egg noodles according to package directions until al dente. Drain well and set aside, keeping them warm.

2.Season the ground beef generously with salt and pepper. In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and no pink remains. Drain off excess fat and set the beef aside.

3.Reduce the heat to medium. Add the sliced mushrooms to the same skillet and cook, stirring occasionally, until they have released their moisture and started to brown, about 6-8 minutes. Add the chopped onion and cook until softened and translucent, about 5 minutes.

4.Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mushroom and onion mixture and cook for 1 minute, stirring constantly to create a roux.

5.If using wine, pour it in and scrape up any browned bits from the bottom of the pan (deglazing). Let it simmer and reduce by half, about 2 minutes.

6.Slowly whisk in the beef broth until the mixture is smooth. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 5 minutes.

7.Return the cooked ground beef to the skillet. Reduce the heat to low. In a small bowl, whisk the room-temperature sour cream until smooth. Temper the sour cream by whisking in about 1/2 cup of the hot sauce mixture into the sour cream. Then, slowly stir the tempered sour cream mixture back into the skillet. Do not allow the sauce to boil once the sour cream is added, or it may curdle.

8.Taste and adjust seasoning with salt and pepper as needed. Serve immediately over the warm egg noodles, garnished generously with fresh chopped parsley.