Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup sour cream
- 3 cups egg noodles (or pasta of choice)
- 1 cup low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Gather and prepare all ingredients by chopping the onion and garlic, and slicing the mushrooms.
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it into small pieces.
- Add the chopped onion and mushrooms to the skillet. Sauté until the onions are translucent and mushrooms are tender, about 5 minutes.
- Stir in the minced garlic, paprika, and Dijon mustard; cook for 1 minute until fragrant.
- Pour in the beef broth and bring to a simmer. Cook for about 5 minutes until slightly thickened.
- Reduce heat to low and gently fold in the sour cream until well combined. Warm through without boiling.
- Serve hot over cooked egg noodles or rice, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg