Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
Instructions
- Preheat a heavy, deep pan over medium-high heat. Add olive oil and ground beef. Break the beef apart as it cooks.
- Add diced onions and minced garlic to the pan. Sauté until the onion becomes translucent and golden brown.
- Add sliced mushrooms and sauté for another 5 minutes, or until softened. Allow any liquid released to evaporate.
- Sprinkle in flour and stir until fully incorporated, breaking up any lumps.
- Add beef broth, heavy cream, Worcestershire sauce, salt, and pepper. Stir and bring to a gentle simmer.
- Lower the heat and let the sauce simmer for about 5 minutes until slightly thickened.
- Remove from heat and stir in sour cream until well combined. Taste and adjust seasoning as needed.
- Serve hot over egg noodles, rice, or mashed potatoes.
Notes
- Use lean ground beef to avoid excess grease, or drain fat after browning if using higher-fat beef.
- For a richer flavor, use cremini or baby bella mushrooms instead of white mushrooms.
- Make it gluten-free by using gluten-free flour or cornstarch as a thickener.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 257
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 80mg
