Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
Instructions
- Step 1: In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add chopped onion and sliced mushrooms to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the flour and cook for 1 minute, ensuring it coats the beef and vegetables.
- Step 4: Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
- Step 5: Remove the skillet from the heat and stir in the sour cream and Dijon mustard until well combined. Season with salt and pepper to taste. Serve immediately over egg noodles or rice.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, as the sour cream can become unstable if left out too long.
- Gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of beef broth or water if needed to maintain a creamy consistency.
- Serve over buttered egg noodles and garnish with fresh parsley for a pop of color and flavor.
- For a richer flavor, try using a combination of cremini and shiitake mushrooms instead of just white button mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American