One Pan Beef Stroganoff

Step 1: Mushrooms ... Add half of the olive oil in the bottom of a large saute pan; and, bring to medium high heat. Add the mushrooms and cook a couple of minutes until they start to brown. Then, season with a pinch of salt and pepper. Don't add it all at this point (you will season each layer as you cook). Cook the mushrooms, another 3 minutes, until lightly tender. Transfer to a bowl while you prepare the rest of the dish.

Step 2: Onions and Beef ... Note regarding the beef. I like to get a coarse grind - not like the grind you use for burgers. This is a much coarser grind; and, works perfect for this dish.

Step 3: In the same pan, add the rest of the oil, butter, and reduce to medium heat. Add the onion, garlic, and another pinch of salt and pepper; and cook 3-4 minutes, stirring often. You don't want the garlic to burn.

Step 4: Add the beef, another pinch of salt and pepper; and continue to cook, until the beef is cooked, and no longer pink. Unlike cooking most ground beef; I try not to break up the beef as it cooks. You want a "chunkier" texture to the meat. It should take 5-8 minutes.

Step 5: Seasoning, Broth, and Wine ... Add in the wine, scraping up the bottom to get any of the brown bits off; then, cook 2-3 minutes until the wine is basically evaporated. Next, add the flour, nutmeg, and paprika, and stir until all the meat and onions are coated - cook just a minute to get rid of that 'raw' flour taste. Add the broth, and bring to medium high heat; or a light boil. Then, reduce the heat to a simmer, medium low heat.

Step 6: Mushrooms and Noodles ... Add the mushrooms back in (and any juices), noodles; and mix to combine. Continue to cook on medium low (simmer) for 7-8 minutes, until the noodles are tender.

Step 7: Finish ... Remove from the heat; add the sour cream, half of the parsley, and season once again - salt and pepper, if necessary; and, mix to combine. Cover, and turn off the heat. Let it set 3-4 minutes before serving.

Step 8: Serve and ENJOY! ... Plate family style, and garnish with the remaining parsley. Serve with a crisp green salad, for an easy weeknight dinner. Seriously good comfort food!