One Pot Beef and Mushroom Stroganoff

Ingredients

• 2 Tbsp butter
• 2 cloves garlic
• 1/2 lb ground beef
• 8 oz fresh button mushrooms
• Freshly cracked pepper
• 2 Tbsp all-purpose flour
• 2 cups beef broth
• 8 oz wide egg noodles
• 1/3 cup sour cream
• Handful fresh parsley for garnish, optional

Directions

1. Mince the garlic. In a large pot or skillet, combine the garlic with the butter and cook over medium heat for about 1 minute, just until the garlic softens and smells wonderful. Crumble in the ground beef and keep cooking until no pink remains. While the beef cooks, slice the mushrooms. When the beef is browned, stir the mushrooms into the pot along with some freshly cracked pepper. Cook until the mushrooms soften, about 5 minutes. Sprinkle in the flour and cook, stirring, for about 2 minutes. It may leave a coating on the bottom of the pot; that is exactly fine.
2. Pour in the beef broth, scraping and stirring so the flour releases from the bottom. Stir in the uncooked egg noodles. Cover the pot and bring the liquid to a boil. The moment it boils, stir everything once, put the lid back on, and turn the heat down to low. Simmer for about 7-10 minutes, stirring the noodles and covering the pot again every couple of minutes. By the end of 7-10 minutes, the noodles should be tender and most of the liquid should be absorbed. The liquid needs to keep simmering the whole time; if it slows down too much, nudge the heat up a little.
3. When the noodles are tender, fold in the sour cream. Coarsely chop a handful of parsley leaves, then scatter them across the top. Serve while hot.