My MIL makes a dish similar to this but instead of bugging her for the recipe AGAIN, I decided to try and recreate it from what I could remember. I love the tang i-ness the mustard brings to the dish and the sour cream really completes the recipe . A great comfort meal!
1 lb. ground beef
1/4 tsp. salt
1/4 tsp. ground black pepper
1 T. butter
1 onion, diced
2 tsp. minced garlic
3 T. all-purpose flour
1 1/2 cups beef broth
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 cup light sour cream
1- 16 oz. bag of noodles (any kind would be good, even egg noodles)
Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Transfer beef to a separate dish.
Melt butter in the skillet over medium heat. Cook and stir onion and garlic in butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
Reduce heat to medium-low and cook at a simmer until the consistency is gravy-like.
Stir sour cream through the beef mixture and heat until warmed. Boil noodles in a large pot of water until al dente. Serve stroganoff over noodles.
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