Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 1 tablespoon chopped fresh parsley, for garnish (Optional)
  • Egg noodles, cooked according to package directions, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and sliced mushrooms to the skillet. Cook until the onion is softened and the mushrooms are tender. Stir in the minced garlic and cook until fragrant (about 30 seconds).
  3. Sprinkle flour, salt, and pepper over the beef and vegetables. Stir to coat everything evenly.
  4. Gradually pour in beef broth, stirring constantly to prevent lumps. Add Dijon mustard and Worcestershire sauce. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  6. Remove the skillet from the heat. Gently stir in the sour cream until well combined. Do not boil the sauce after adding sour cream, as it may curdle.
  7. Serve the beef stroganoff with ground beef over cooked egg noodles. Garnish with fresh parsley, if desired.