In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
1 pound ground beef
Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
1 medium onion, 2 cloves garlic
Add sliced mushrooms and 1 tablespoon butter, cook till soft and brown. Take the beef and vegetables mix from the skillet and reserve.
8 ounces mushrooms, 2 tablespoons butter
Melt the remaining butter in the same skillet. Whisk in the flour and cook for 1 minute, stirring constantly.
2 tablespoons butter, 2 tablespoons all-purpose flour
Gradually whisk in the beef broth until smooth.
2 cups beef broth
Return the beef and vegetable mixture to the skillet. Stir in the Dijon mustard. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
1 teaspoon Dijon mustard
Remove the skillet from the heat and stir in the sour cream. Do not boil after adding sour cream, on the risk of seeing it split.
1/2 cup sour cream
Season with salt and pepper to taste.
Salt and pepper
Serve the Creamy Ground Beef Stroganoff over cooked egg noodles. Garnish with fresh parsley.
1/4 cup chopped fresh parsley, 1 pound egg noodles
