Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons flour (or cornstarch for gluten-free)
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Gather all your ingredients and chop the onion, garlic, and mushrooms to ensure a smooth cooking process.
- In a large skillet over medium heat, heat a splash of olive oil. Add the chopped onion and cook until translucent. Add the minced garlic and sliced mushrooms, cooking until mushrooms are browned. Stir in the ground beef, breaking it apart, and cook until browned and cooked through. Season with salt and pepper.
- In a small bowl, combine the beef broth, Dijon mustard, and flour. Stir well to create a smooth mixture. Pour this into the skillet with the beef and vegetables. Stir and bring to a gentle simmer, allowing the sauce to thicken.
- Reduce heat to low and stir in the sour cream until well combined. Heat through but do not boil to keep the sour cream from curdling. Taste and adjust seasoning as needed.
- Serve hot over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley for a burst of flavor and visual appeal.
Notes
- For a richer flavor, substitute half of the sour cream with Greek yogurt.
- Add sautéed spinach or peas during the sauce simmering stage to make the dish more hearty.
- Stir in the sour cream gently to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg