Skillet Stew

1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
8 oz. fresh sliced mushrooms
one small onion, thinly sliced, or chopped
1 1/2 C. beef broth
1/3 C. whipping cream
4 tsp. Dijon mustard
1 lb. unpeeled Yukon gold or red potatoes, washed and cut into 1/2 in. cubes
2 medium carrots, thinly sliced
2 Tbsp. fresh chopped parsley

In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min., stirring occasionally, until thoroughly cooked; drain. Stir in salt, pepper, and flour. Add mushrooms and onion; cook 3 min., stirring occasionally.
In a small bowl, whisk broth, whipping cream, and mustard. Add to beef mixture. Stir in potatoes and carrots.
Reduce heat to medium-low; cover and cook 15 min. or until vegetables are tender and sauce is slightly thickened. Sprinkle with parsley.