Savory Beef and Mushroom Stroganoff

This Savory Beef and Mushroom Stroganoff combines tender ground beef with earthy mushrooms, all enveloped in a creamy, tangy sauce served over egg noodles. The dish balances traditional flavors with a hint of creativity by adding a splash of white wine and a touch of Dijon mustard, elevating the classic recipe while remaining comfortingly familiar.

Ingredients:

• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 1/2 cup white wine (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the egg noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Add the sliced mushrooms to the skillet and cook until they are softened and browned.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spatula as it cooks.
5. Sprinkle the flour over the beef mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
6. Pour in the beef broth and white wine (if using), stirring to incorporate. Bring to a simmer and let it cook for about 5 minutes.
7. Reduce the heat to low and stir in the sour cream and Dijon mustard until smooth. Season with salt and pepper to taste.
8. Serve the stroganoff over the cooked egg noodles and garnish with chopped parsley.