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 1/2 cups 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 the chopped onion and sliced mushrooms to the skillet with the ground beef. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Sprinkle the flour over the beef and vegetable mixture and stir to coat. Cook for 1 minute.
- Step 4: Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer, stirring constantly, until the sauce has thickened slightly.
- 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.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Gently reheat the stroganoff over low heat, stirring occasionally, and add a splash of beef broth or milk if it's too thick.
- Serve over egg noodles or rice for a classic and comforting meal.
- For a richer flavor, try using a combination of cremini and shiitake mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American