Classic creamy stroganoff in one pan — beef, mushrooms, egg noodles, and sour cream sauce. The 25-minute weeknight version.
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In a Dutch oven over medium-high heat, brown beef and onion together for 6-7 minutes. Drain excess fat.
Add mushrooms and 1 tsp salt. Cook 5-6 minutes until mushrooms have released their water and started to brown.
Stir in garlic, tomato paste, Dijon, Worcestershire, and paprika. Cook 90 seconds — until tomato paste darkens.
Pour in beef broth. Add egg noodles, push to submerge. Bring to boil.
Reduce to medium-low. Cover and simmer 8-10 minutes, stirring every 3 minutes, until noodles are al dente.
Off heat, temper sour cream by stirring 2 tbsp hot broth into it first, then stir into the pot. Top with parsley.
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