Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce
Instructions
- Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
- Step 3: Melt the butter in the skillet. Stir in the flour and cook for 1 minute, creating a roux.
- Step 4: Gradually whisk in the beef broth until the sauce is smooth and thickened. Bring to a simmer.
- Step 5: Reduce the heat to low and stir in the sour cream and Worcestershire sauce. Do not boil.
- Step 6: Serve immediately over cooked egg noodles or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of beef broth or milk if the sauce becomes too thick.
- Serve over buttered egg noodles and garnish with fresh parsley for added flavor and visual appeal.
- For a richer flavor, try using half ground beef and half ground pork, or add a splash of dry sherry to the sauce along with the sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American