One-Pan Beef Stroganoff Pasta

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

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

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

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

5.Season the mixture with salt, black pepper, and paprika. Stir to combine.

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

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

8.Add 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.

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

10.Garnish with chopped fresh parsley before serving.