Instructions
- In a Large skillet, add in your mushrooms, olive oil, white pepper & adobo, stir to coat evenly
- Cook the mushrooms, covered, until they are tender (about 7 minutes) uncovering & stirring periodically. Remove from pan and set them aside.
- In the same skillet, add in the uncooked lean beef, diced onions, paprika, salt, black pepper, minced garlic and melted butter until meat is browned. Drain grease & return to stovetop.
- Now, stir in the all purpose flour gently until it becomes thickened.
- One by one add in the Worcestershire sauce & beef broth and bring to a boil while stirring.
- Add in the uncooked egg noodles and the cooked mushrooms.
- Reduce heat to LOW and allow to simmer covered. stirring often until egg noodles are ‘al dente’, about 8 minutes. add in parsley.
- Remove from heat and let sit about 5 minutes uncovered before stirring in the sour cream.
- ENJOY!