Ground Beef Stroganoff

Ingredients

• 1 lb ground beef, 80/20
• 12 oz egg noodles
• 1 medium yellow onion
• 8 oz cremini mushrooms
• 2 cloves garlic
• 2 cups beef broth
• ¾ cup sour cream
• 1 tbsp Dijon mustard
• 2 tbsp all-purpose flour
• 1 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. While noodles cook, heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat.
3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in sliced mushrooms and minced garlic, cooking for another 3-5 minutes until mushrooms are tender.
4. Sprinkle flour over the beef and vegetables, stirring to coat. Cook for 1 minute. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
5. Reduce heat to low. Stir in Dijon mustard, then gradually fold in sour cream until fully incorporated and heated through. Do not boil after adding sour cream.
6. Season with salt and pepper to taste. Serve the stroganoff mixture over the cooked egg noodles. Garnish with fresh parsley, if desired.