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1
Bring a large pot of water to a boil.
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2
Cook egg noodles according to package directions.
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3
Melt the 1 tablespoon butter and olive oil in a large saute pan over high heat.
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4
Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms.
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5
Stir continuously, allowing the mushrooms to absorb the butter and oil mixture.
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6
After a few minutes, once the mushrooms have begun to brown and release their juices take off heat.
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7
Set aside.
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8
In a medium bowl, use a fork to mix together the ground beef, Worcestershire sauce, allspice, black pepper, paprika, and white pepper.
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9
In a saute pan, melt the remaining two tablespoons of butter over medium heat.
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10
Add the shallots and cook until soft, about 5 minutes.
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11
Add the garlic and cook for another minute.
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12
Add the beef mixture.
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13
Stir the mixture, being sure to break up any large pieces.
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14
Once the beef has browned and is no longer pink (about 6 or so minutes), stir in the tomato paste.
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15
Cook for a minute then add the browned mushrooms, beef broth and port.
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16
Turn the heat to medium-high and bring to a boil.
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17
Once the mixture has reduced a bit, take off heat and mix in sour cream.
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18
Serve with egg noodles.
