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Using a large, non-stick pan, melt butter over medium heat. Once melted, add onions and garlic. Cook for 5 minutes, stirring frequently until onions are turning translucent.
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While the onions and garlic cook, pour broth and Worcestershire into a measuring cup or bowl. Gradually whisk in the flour. Be sure there are no lumps. Set this mixture to the side.
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Move the onion and garlic to the edges of the pan. Add olive oil. When hot, add the ground beef. Stir and crumble beef and mix onions/garlic Cook until meat is browned, about 7-8 minutes..
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Add paprika. Salt and pepper to taste.
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Add broth mixture to the pan and bring it to a simmer. Reduce heat if needed and simmer, uncovered, for 2-3 minutes until thickened.
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Remove the pan from the heat and stir in sour cream. To avoid curdling, be sure the pan is off the burner.
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Taste for salt and pepper before serving.
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Serve over cooked egg noodles and garnish with parsley.