Dijon Ground Beef Stroganoff
A quick skillet stroganoff with browned beef, mushrooms, Dijon mustard, and a silky sour cream sauce served over egg noodles.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- salt and black pepper to taste
- ¼ tsp dried thyme
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz fresh mushrooms sliced
- 2 tbsp all purpose flour
- 2 cup low sodium beef broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- ⅔ cup sour cream add more for a creamier sauce
- 8 oz egg noodles for serving
- chopped parsley for garnish
Instructions
Cooking
- Heat a large nonstick skillet over medium high heat. Add the beef, season with salt and pepper, and sprinkle in the thyme. Cook, breaking up the meat, until browned and cooked through to 160 degrees F.
- Move the beef to a bowl and drain excess fat if needed.
- Reduce the heat to medium, melt the butter in the same skillet, and cook the onion for about 2 minutes.
- Stir in the garlic for about 1 minute, then add the mushrooms and cook for 2 to 3 minutes until softened.
- Sprinkle in the flour and cook for 1 minute. Stir in half of the broth, then the rest of the broth, Dijon mustard, and Worcestershire sauce.
- Return the beef to the skillet and bring to a boil. Reduce the heat to medium low and simmer for about 6 minutes. Cook the egg noodles according to the package directions.
- Lower the heat, stir in the sour cream, and warm gently for 2 to 3 minutes without boiling. Adjust the seasoning.
- Serve over hot egg noodles and garnish with parsley.
Notes
Refrigerate leftovers within two hours. The stroganoff is suitable for freezing in an airtight container. Reheat gently over low heat. Nutrition is an estimate.