Instructions
Make the Stroganoff
1
Heat a large heavy skillet over medium-high until it just begins to smoke. Add oil, then press ground beef into a single flat layer across the pan. Leave it completely undisturbed for 3–4 minutes. Break apart and continue cooking until no pink remains. Target 160°F / 71°C internal. Drain fat, leaving approximately 1 tablespoon in the pan.
2
Push cooked beef to the sides of the pan and add mushrooms to the center in a single layer. Leave undisturbed for 2–3 minutes over medium-high heat. Once golden, stir and cook 1 more minute.
3
Add diced onion to the pan with mushrooms and beef. Cook 3–4 minutes, stirring occasionally, until the onion softens and turns translucent at the edges. Add garlic, Dijon mustard, Worcestershire, smoked paprika, and onion powder. Stir constantly for 60 seconds.
4
Pour in the beef broth and immediately scrape the pan bottom with a wooden spoon, dissolving every dark, stuck bit of fond into the liquid. Add the condensed cream of mushroom soup directly from the can and stir until the sauce is smooth, glossy, and evenly combined.
5
Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally. Taste here and adjust seasoning.
6
Remove the pan from the burner entirely. Allow the vigorous simmering to fully stop before stirring in sour cream. Stir in sour cream with slow, smooth strokes until the sauce becomes silky and uniform. Serve immediately over egg noodles, garnished with fresh parsley.
