Ingredients:
1 lb ground beef
8 oz sliced mushrooms
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef broth
1 cup sour cream
2 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
Cooked noodles, for serving
Instructions:
In a large skillet, cook the ground beef over medium-high heat, breaking it up as it cooks, until no longer pink, about 5-7 minutes. Drain excess fat.
Add the mushrooms, onions, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are softened.
Melt the butter in the skillet, then whisk in the flour. Cook for 1 minute to make a roux.
Gradually whisk in the beef broth and cook until the sauce thickens, about 2-3 minutes.
Reduce heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
Serve the Stroganoff over the cooked noodles. Garnish with chopped parsley if desired.
The key flavors come from the creamy mushroom-based sauce, with the Dijon and Worcestershire adding depth. The ground beef provides heartiness. It's a comforting and satisfying dish.