Classic Beef Stroganoff

1. Bring a pot of salted water to a boil.
2. Melt butter in a large skillet over medium high heat. Sauté the ground beef, breaking it up while allowing it to slightly caramelize to get brown bits of color. And onion and garlic and sauté until beef is browned and cooked through. Season with salt and pepper.
3. Add the mushrooms to the beef mixture and sauté until they begin to brown, about 4 minutes or until any excess water is cooked out. Sprinkle the mixture with flour, add the tomato paste and smoked paprika, and stir for 1–2 more minutes until flour has been fully incorporate. Drop the stock to add the beef broth. Add dijon mustard to the mixture and stir to combine. Scrape any bits from the bottom of the pan. Reduce to simmer for 10 minutes.
4. Add egg noodles to salted boiling water and cook as indicated on packaging. Drain in a colander.
5. Remove skillet with beef mixture from the heat and fold in the sour cream. Fold in the noodles and stir to coat. Season with salt and pepper to taste. Garnish with parsley and a dollop of sour cream.

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