Step 1

Add the oil to a large skillet over medium heat. Once the oil is hot, add the ground beef. Brown the beef for about 5 minutes, breaking it up with a wooden spoon, until it’s about 80% browned. It’s OK for some of the beef to still be pink.

Step 2

Add the mushrooms, onions, garlic, salt and pepper to the beef. Continue to cook, stirring occasionally for another 5-7 or until onions are translucent and mushrooms are cooked down.

Step 3

Sprinkle the flour over the ground beef and mushrooms; use a stirring spoon to mix it together.

Step 4

Add the Worcestershire sauce or coconut aminos, Dijon mustard, and beef broth; stir until well combined.

Step 5

Increase the heat to medium-high and bring the mixture a simmer for about 3-4 minutes or until the sauce thickens slightly.

Step 6

Remove the skillet from the heat and stir in the sour cream. Let everything sit for 5-10 minutes in the skillet before serving. This time allows the sauce to thicken further.

Step 7

Gently toss the beef and sauce with the egg noodles or serve the stroganoff over the noodles.

Step 8

Garnish with minced parsley. Season with additional salt and pepper to taste.