Ingredients:

  • 2 lbs lean ground beef
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil and butter in the Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until it reaches a deep brown color. Drain excess fat if necessary, but leave about 1 tablespoon for flavor.
  2. Stir in the diced onions and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned a golden hue. Add the minced garlic and cook for 1 additional minute until fragrant.
  3. Sprinkle the flour over the beef and vegetable mixture. Stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while whisking or stirring vigorously to prevent lumps. Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper.
  4. Reduce the heat to low. Cover the pot and let the sauce simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.
  5. Remove the pot from the heat. Fold in the room-temperature sour cream until completely incorporated and smooth. Stir in the fresh parsley just before serving.