10-minute ground beef stroganoff on buttered toast

In a warm pan with a little oil, flatten the ground beef and leave it for a good hard sear on one side.

Chop an onion; pop the stems out of the mushrooms and cut them.

Pour off some of the fat; add butter and let it melt; season with salt and pepper.

Add the onions and mushrooms, let them cook about 30 seconds, then mix everything together and break up the onions.

Add squeezed garlic and cook until fragrant.

Add a couple tablespoons of Shaoxing wine (or dry sherry), let it bubble and cook off.

Stir in about a tablespoon of flour until incorporated, then a little Worcestershire and a cup of beef broth.

Toast a thick slice of sourdough on a hot flat top and butter it.

Stir in Dijon as the sauce bubbles and thickens.

Take off the heat, stir in sour cream, and spoon over the buttered toast.