Heat olive oil in a large skillet or cast iron skillet. Add ground beef and season with salt and pepper. Cook until meat is mostly cooked through. Drain most of the excess grease.
1 tbsp. olive oil, 1 # ground beef, 1 tsp. salt, ½ tsp. black pepper
Add chopped onion and mushrooms to the skillet. Saute 4-5 minutes until onions and mushrooms soften. Add minced garlic and cook another minute.
½ cup yellow onion, 8 oz. fresh mushrooms, 2 cloves minced garlic
Sprinkle flour over the meat mixture. Stir to dissolve flour and cook one minute. Add beef broth, Dijon mustard, Worcestershire sauce and potatoes.
¼ cup all purpose flour, 2 ½ cups beef broth, 1 tbsp. Worcestershire sauce, 1 tsp. Dijon mustard, 20 oz. bag refrigerated hash brown potatoes
Bring mixture to a simmer. Cover and reduce heat to low. Simmer for 15-20 minutes until potatoes are cooked through, gently stirring a couple times throughout.
Add sour cream. Stir mixture until well combined. Do not allow the mixture to simmer once the sour cream is added.
½ cup sour cream
Garnish with chopped parsley, if desired.
