Creamy Swedish-Style Beef and Noodles

Bring a large pot of salted water to a boil. Add 16 oz dry egg noodles and cook for 8 minutes until tender. Drain, toss with 1 tsp olive oil to prevent sticking, and set aside.

While the noodles cook, peel and finely grate 2 medium carrots (about 1 cup) and finely chop 1 medium yellow onion (about 1 cup). Grating the carrots ensures they melt seamlessly into the sauce for picky eaters.

In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add the chopped onion and grated carrots; sauté for 4 minutes until softened and translucent.

Add 1.5 lbs raw ground beef to the skillet. Cook, breaking it up with a wooden spoon, for 5 to 6 minutes until fully browned and no pink remains.

Sprinkle 2 tbsp all-purpose flour evenly over the beef and vegetable mixture. Stir constantly for 1 minute to cook out the raw flour taste.

Gradually pour in 2 cups beef broth, stirring continuously to scrape up any browned bits from the bottom of the pan. Stir in 1 tbsp Worcestershire sauce, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and let bubble for 4 minutes until the sauce thickens.

Remove the skillet from the heat entirely. Gently fold in 1 cup sour cream until fully incorporated and a smooth, creamy gravy forms.

Reserve exactly 4 oz of the plain cooked egg noodles (about 2 cups) in an airtight container for tomorrow's lunch. Divide the remaining cooked egg noodles among 5 plates and ladle the creamy Swedish beef sauce generously over them.