One-Pan Beef Stroganoff

In a large skillet, brown and crumble ground beef, onion, and garlic over medium heat until just a little pink remains. Drain, if needed, and return to skillet.

Add mushrooms, salt, and pepper. Cook 4–5 minutes, or until mushrooms start to soften.

In a small bowl, combine beef broth, Worcestershire sauce, and paprika. Whisk in flour until no lumps remain. Add broth mixture to beef mixture and stir. Bring to a boil, then cover and simmer on low heat for 5–7 minutes, or until slightly thickened. Remove from heat and stir in sour cream.

Serve over hot egg noodles and garnish with parsley, if desired. Enjoy!