Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon unsalted butter
- 8 ounces white button mushrooms sliced
- 2 1/2 tablespoons all-purpose flour
- 1 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 8 ounces egg noodles cooked
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the diced onion and minced garlic. Sauté until the onion becomes tender. Then stir in the butter and sliced mushrooms, cooking until the mushrooms start to soften.
- Sprinkle the flour over the beef-mushroom mixture and stir to combine. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, and season with salt and pepper. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
- Remove the skillet from heat and stir in the sour cream until the sauce reaches a smooth consistency. Toss in the cooked egg noodles or serve the sauce over them. Adjust the seasoning as needed.
- Plate the stroganoff while hot and garnish with parsley.
