In a large skillet, heat a tablespoon of oil over medium-high heat. Add 1 pound of ground beef and cook for about 5–7 minutes, breaking it apart with a spatula until nicely browned. Drain any excess fat, leaving about a tablespoon for flavor.

Reduce the heat to medium and add a chopped onion, 2 cloves of minced garlic, and 8 ounces of sliced mushrooms to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened.

Sprinkle in 2 tablespoons of flour over the beef mixture and stir well to coat everything evenly. Gradually pour in 2 cups of beef broth, whisking continuously as you do so. Cook this mixture on medium heat, allowing it to thicken slightly for about 3–4 minutes.

Lower the heat and stir in 1 cup of sour cream until fully combined. Keep the heat low for another 2–3 minutes, stirring gently until it’s warmed through.

Remove the skillet from the heat and taste the sauce, adjusting seasoning with salt and pepper as needed. Spoon the creamy ground beef stroganoff over prepared egg noodles or your choice of rice for a comforting meal.