Creamy Ground Beef Stroganoff Made in 30 Minutes - One-Pot

Instructions:

1. Boil noodles. Bring a large pot of salted water to a boil and cook the 225g of egg noodles for 7-9 minutes until al dente with a slight bite.
2. Brown beef. In your large skillet over medium high heat, add the 450g of ground beef. Note: Don't move it for 2 minutes to get a good crust.
3. Sauté aromatics. Remove beef, leaving the fat. Add the 225g of sliced mushrooms and the diced onion, cooking 6 minutes until mushrooms are deeply bronzed.
4. Infuse garlic. Stir in the 3 minced garlic cloves for 1 minute until the scent is pungent and sweet.
5. Create roux. Melt the 30ml of butter in the center of the pan, then whisk in the 30ml of flour. Note: Cook for 2 minutes to remove the raw flour taste.
6. Deglaze pan. Slowly pour in the 480ml of beef bone broth while scraping the bottom until the liquid begins to thicken slightly.
7. Add flavorings. Stir back in the cooked beef, 15ml Worcestershire, 5ml Dijon, salt, pepper, and smoked paprika.
8. Simmer sauce. Reduce heat to low and let it bubble gently for 5 minutes until it coats the back of a spoon.
9. Temper cream. Place the 180ml of room temp sour cream in a bowl, stir in 30ml of the hot sauce, then fold back into the pan.
10. Final assembly. Toss the drained noodles into the sauce and garnish with the 30ml of chopped parsley.