One-Pan Beef Stroganoff

Heat 2 tbsp avocado oil in a large skillet over medium heat.

Add 1 lb ground beef; cook, breaking it up with a spoon, until browned, about 5‑6 minutes.

Stir in the diced onion and minced garlic; sauté until the onion becomes translucent, roughly 3 minutes.

Season the mixture with 1 tsp kosher salt and ½ tsp freshly ground black pepper; taste and adjust if needed.

Pour in 2 cups beef broth, increase heat to bring to a gentle simmer.

In a small bowl, whisk together 1 cup half‑and‑half with 1 tbsp cornstarch until smooth; this is the slurry.

Gradually stir the slurry into the simmering skillet, allowing the sauce to thicken, about 2 minutes.

Add 1 tbsp Worcestershire sauce and 1 tsp dried parsley; continue to simmer for another 2 minutes.

Reduce heat to low and fold in 1 cup sour cream and ¼ cup grated Parmigiano‑Reggiano until the sauce is creamy and well combined.

While the sauce finishes, cook 12 oz egg noodles in a pot of salted boiling water according to package directions, then drain.

Plate the noodles, spoon the creamy beef Stroganoff over them, and garnish with 2 tbsp chopped fresh parsley.

Serve immediately while hot.