Ingredients
1 lb ground beef
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup beef broth
1/2 cup sour cream
Salt and pepper to taste
8 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 5–6 minutes. Drain excess grease and set beef aside.
2. In the same skillet, add mushrooms and onion. Cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute to remove raw flour taste.
4. Slowly stir in beef broth, scraping up browned bits. Simmer for 2–3 minutes until slightly 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 1–2 minutes, avoiding boiling.
6. Serve hot over cooked egg noodles, garnished with parsley if desired.
Notes
For a richer flavor, add 1 tsp Worcestershire sauce with the broth.
Use Greek yogurt instead of sour cream for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg