Ingredients
Scale
- 1 pound ground beef
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup beef broth
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
If you’re looking to switch things up, consider substituting ground turkey for beef or using whole wheat noodles for a healthier twist. The joy of cooking is in making a recipe your own, much like I did when experimenting in my mum’s kitchen.
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-8 minutes. Season with salt, pepper, oregano, and basil, stirring to combine.
- Pour in the diced tomatoes and beef broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Reduce the heat and stir in the sour cream, mixing until the sauce is creamy and smooth. Add the cooked noodles to the skillet, tossing to coat them evenly in the sauce.
- Sprinkle with grated Parmesan cheese and garnish with fresh parsley if desired. Serve hot and enjoy the comforting flavors reminiscent of a Devonshire kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
