One-Pan Beef Stroganoff Pasta

1Heat the olive oil (1 tablespoon) in a large skillet over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes.

2Add the minced garlic (2 cloves) and cook for another 30 seconds until fragrant.

3Increase the heat to medium-high and add the ground beef (500 grams). Cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.

4Add the sliced mushrooms to the skillet and cook until they are softened and any liquid has evaporated, about 4-5 minutes.

5Season the mixture with salt (1 teaspoon), black pepper (½ teaspoon), and paprika (1 teaspoon). Stir to combine.

6Sprinkle the flour over the beef and mushroom mixture and stir well to coat everything evenly.

7Gradually pour in the beef broth (500 milliliters) while stirring continuously to avoid lumps. Bring the mixture to a simmer.

8Add the uncooked pasta to the skillet, ensuring it is submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

9Reduce the heat to low and stir in the sour cream (150 grams) until the sauce is creamy and smooth.

10Garnish with chopped fresh parsley (2 tablespoons) before serving.