Instructions

• 1 Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the mushrooms and onions. Saute, stirring occasionally, for about 7 to 10 minutes or until the liquid has been released by the mushrooms and it cooks off as they get a nice sear. Remove the mushrooms/onkons from the pan and set aside.
• 2 Add the ground beef to the skillet and cook it untul browned, about 8 minutes, breaking it up with your spoon as you go along. Once the beef starts cooking a bit, stir in the garlic. If there is a lot of excess fat, spoon most of it out once the meat is done browning.
• 3 Sprinkle the flour over the beef and stir it in. Let it cook for a minute or two, stirring it a few times.
• 4 Add in the Worcestershire sauce, Dijon mustard, and beef stock and cook for another 2 minutes, stirring until the flor and mustard have dissolved and it is heated through, also be sure to scrape any bits from the bottom of the pan while stirring.
• 5 Add the mushroom/onion mixture back to the skillet and stir them in.
• 6 Take the pan off the heat and stir in the sour cream. Season with salt and pepper as needed. Serve immediately over Egg Noodles, mashed potatoes, or Rice.