Ingredients
1 lb ground beef
2 tbsp olive oil
1 small onion, diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup beef broth
1 tbsp Worcestershire sauce
3/4 cup sour cream
Salt and pepper to taste
12 oz egg noodles, cooked (for serving)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up into crumbles, until no pink remains, about 5–7 minutes. Drain excess grease and set beef aside.
2. In the same skillet, add onion and mushrooms. Cook for 5–6 minutes until softened and golden.
3. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute.
4. Slowly stir in beef broth and Worcestershire sauce, scraping up browned bits. Simmer for 3–4 minutes until thickened.
5. Reduce heat to low, stir in sour cream, and add beef back to the skillet. Season with salt and pepper. Heat through for 2 minutes, but do not boil.
6. Serve hot over cooked egg noodles, garnished with parsley if desired.
Notes
Use sirloin strips instead of ground beef for a traditional texture.
Substitute Greek yogurt for sour cream for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg