Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 8 oz sliced baby bella mushrooms
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup full-fat sour cream
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until the meat is mahogany-colored and no longer pink. Drain excess grease if necessary, leaving about 1 tablespoon for flavor.
  2. Lower heat to medium. Stir in the diced onion and sliced mushrooms. Sauté for 5–7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour, smoked paprika, salt, and pepper over the meat and vegetable mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the beef broth and Worcestershire sauce, whisking or stirring continuously. Bring to a simmer and let it thicken for 3–5 minutes until the sauce coats the back of a spoon.
  5. Remove the skillet from the heat. Stir a spoonful of the hot sauce into the room-temperature sour cream to temper it, then fold the sour cream mixture into the pan. Stir until the sauce is a uniform, pale-gold cream.