Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 8 oz fresh mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup full-fat sour cream
- 8 oz egg noodles (cooked)
- 1 tsp Dijon mustard
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until soft and translucent.
- Increase heat slightly, add ground beef, and cook until browned, breaking it apart (6-8 minutes).
- Stir in sliced mushrooms and minced garlic; cook until mushrooms soften (4-5 minutes).
- Pour in beef broth and Dijon mustard; simmer gently for about 5 minutes.
- Reduce heat to low, stir in sour cream until smooth. Season with salt and pepper.
- Serve over cooked egg noodles, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg