Ingredients
1 ½ tbsp Olive oil
10 oz Button Mushrooms cleaned and sliced
½ lb ground beef
½ cup Yellow Onion diced
1 ½ cups Carrots cut into 1/4-inch dice
2 tsp Thyme fresh, chopped
2 cloves Garlic minced
½ tsp Kosher Salt plus more to taste
½ tsp Black pepper- ½ cup Red wine dry, such as Pinot Noir
2 tbsp Tomato paste- 4 cups low-sodium beef broth
- ¼ cup Cream heavy
¾ cup Egg noodles dry, small or broken into short pieces
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.
- Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.
- Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.
- Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.
- Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.
Notes
This is a ground beef and noodle soup, not a traditional braised beef bourguignon. Cooking wine briefly does not guarantee removal of all alcohol. For a wine-free version, replace the wine with an equal amount of beef broth; the flavor will be different.
Yield is approximately 4 servings. Noodles absorb broth during storage; add a little extra broth when reheating. Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C).
Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified preparation and cooking guidance.
