2 ½cupslow sodium beef brothdivided (Additional as needed)
1tablespoonsteak seasoning i.e. Chicago or Montrealmay adjust to taste
½teaspoonsaltadjust to taste
3tablespoonchopped fresh Italian parsleydivided
18 ozcontainer sour cream
1lbcooked egg noodles or mashed potatoes for serving
In a dutch oven or large pot, cook together ground beef, onion and mushrooms in a couple of drizzles of olive oil. Cook over medium-high until no pink remains. Add garlic, cook for 1 minute longer. Drain fat from pot.
To the pot add add 2 cups broth, steak seasoning, salt and Worcestershire sauce. Mix well. Dissolve flour in ½ cup remaining broth, whisk into pot. Simmer over medium-high uncovered, for 10 minutes.
Lower the heat to medium-low. Add sour cream and 2 tablespoon parsley. Mix well, simmer for 5 minutes or until thickened. (You may thicken further with additional all purpose flour dissolved in beef broth, if needed. Likewise, you may thin further using additional broth)
Garnish with remaining chopped parsley. Serve over cooked egg noodles or mashed potatoes.
You may adjust the amount of salt and also add black pepper at your own discretion, depending on the brand of steak seasoning used.