Beef and Mushroom Skillet with Creamy Dijon Sauce
Ingredients
- 1 poundground beef
- 12 ouncesmushrooms
- 1yellow onion
- 3 clovesgarlic
- 1 cupbeef broth
- ½ cupsour cream
- 2 tablespoonsDijon mustard
- 1 teaspoonfresh thyme (or 1/2 teaspoon dried)
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice or quarter 12 ounces mushrooms.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned (about 5–6 minutes). Drain excess fat if needed. Season with salt and pepper, then transfer beef to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Sauté mushrooms until they release their liquid and begin to brown (about 5 minutes). Add onion and cook until softened (about 3 minutes), then stir in garlic and thyme. Cook for 1 minute until fragrant.
- 03
Return beef to the skillet. Pour in beef broth, scraping up any browned bits from the bottom. Simmer for 3–4 minutes.
- 04
Remove from heat. Whisk sour cream and Dijon mustard together in a small bowl, then stir into the skillet until combined. Taste and adjust seasoning with salt and pepper.
- 05
Serve over egg noodles, rice, or mashed potatoes.
Spice Tips
For a subtle kick, add 1/4 teaspoon smoked paprika when you add the garlic. A pinch of cayenne pepper brings gentle heat without overpowering the cream sauce. Fresh cracked black pepper or a dash of Worcestershire sauce deepens the savory notes.
Leftovers keep in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of broth to restore creaminess.