Ingredients
4 oz. No Yolks® Extra Broad Noodles
1 large egg, beaten (or 2 egg whites)
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1 tbsp. vegetable oil
1/2 lb. ground beef
1 tbsp. Dijon mustard
1 tsp. paprika
kosher salt
Freshly ground black pepper
3 tbsp. butter
1 shallot, thinly sliced
1 clove garlic, minced
8 oz. baby bella mushrooms, thinly sliced
2 tbsp. flour
2/3 c. low-sodium beef broth
2 tbsp. sour cream
1 tbsp. parsley, chopped
Preparation
Step 1In a large pot of salted boiling water, cook noodles according to package directions. Drain and let cool, then toss with beaten egg. Season with salt and garlic powder. Step 2In a large skillet over medium heat, heat oil. Press noodles into 4 Wide Mouth Mason jar lids and add to pan. Fry until golden, 3 minutes per side.Step 3Meanwhile, in a large bowl, mix ground beef with Dijon and paprika and season with salt and pepper. Form mixture into 2 patties. Add burgers to skillet and cook 5 minutes per side. Step 4Meanwhile, in a medium skillet, heat butter over medium heat. Add shallot and sauté until translucent. Add mushrooms and cook until slightly softened. Add garlic and cook 1 minute more. Flour. Pour in beef broth and bring to a simmer, then remove from heat and stir in sour cream. Step 5Assemble.
