Stroganoff, an Ode to Ground Beef

So Jenn and I are putting our feet down.  What is so wrong with ground beef?  Why is it that, outside of a burger, ground beef has been shunned from the foodie lexicon so completely?  Want a burrito?  Steak, fish, or carne asada, those are your choices.  Ground beef?  Get out of here, you riff-raff excuse for meat!  This is the same riff-raff you used to make your gourmet burger!  Nice, fresh, ground beef is good, man!  And you eliminate the almost ubiquitous toughness that comes from using steak.  Oh, I suppose it has something to do with the meat not being rare when served, but that’s okay.  Cooked meat is good too, especially with all the right seasonings and sauces mixed in!  Think about how many dishes you enjoyed as a kid with ground beef in them.  Well, this recipe is the first step in our plan to bring ground beef back.  It can be every bit as juicy as any other meat, the texture is consistent and tasty, and it is a great partner to spices and sauces like those in this homemade Stroganoff.   

Ingredients
12 ounces egg noodles
8 ounces chopped mushrooms
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 shallots, minced
5 cloves garlic, minced
1 pound ground beef
2 teaspoons Worcestershire sauce
¼ teaspoon allspice
¼ teaspoon freshly ground black pepper
½ teaspoon paprika
pinch white pepper
3 tablespoons tomato paste
½ cup beef broth
1/8 cup port wine
¼ cup sour cream

Instructions
Bring a large pot of water to a boil.  Cook egg noodles according to package directions. 

Melt the 1 tablespoon butter and olive oil in a large sauté pan over high heat.  Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms.  Stir continuously, allowing the mushrooms to absorb the butter and oil mixture.  After a few minutes, once the mushrooms have begun to brown and release their juices take off heat.  Set aside.

In a medium bowl, use a fork to mix together the ground beef, Worcestershire sauce, allspice, black pepper, paprika, and white pepper.  In a sauté pan, melt the remaining two tablespoons of butter over medium heat.  Add the shallots and cook until soft, about 5 minutes.  Add the garlic and cook for another minute.  Add the beef mixture.  Stir the mixture, being sure to break up any large pieces.  Once the beef has browned and is no longer pink (about 6 or so minutes), stir in the tomato paste.  Cook for a minute then add the browned mushrooms, beef broth and port.  Turn the heat to medium-high and bring to a boil.  Once the mixture has reduced a bit, take off heat and mix in sour cream.  Serve with egg noodles.