Skillet Speedy Hamburger Stroganoff

Instructions

1. 1Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
2. 2Add chopped onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in minced garlic and sliced mushrooms (if using) and cook for another 3-4 minutes, until mushrooms are tender and have released their liquid.
3. 3Sprinkle the flour over the beef and vegetable mixture. Cook, stirring constantly, for 1 minute to toast the flour, creating a roux.
4. 4Gradually pour in the beef broth, stirring continuously to prevent lumps. Add Worcestershire sauce and Dijon mustard (if using). Bring the mixture to a simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce has thickened.
5. 5Remove the skillet from the heat. Stir in the sour cream until fully combined and the sauce is smooth and creamy. Do not boil the sauce after adding sour cream, as it may curdle.
6. 6Season with salt and freshly ground black pepper to taste.
7. 7Serve immediately over hot cooked egg noodles, garnished with fresh parsley, if desired.

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