In a piping hot pot, add a little bit of oil and the mushrooms and allow the mushroom to get a good sear.
Next, add the onion, ground beef and garlic. Season with generously with salt and pepper. Allow the ground beef to brown and the onions to soften. Stirring occasionally to prevent burning. About 10 minutes.
Next add the dijon mustard and the beef stock and bring to a boil.
Remove from heat a stir in the sour cream. Add salt if needed.
Garnish with fresh parsley.
Tips and Tricks:
1. This recipe is delicious with Shirataki or Zucchini Noodles.