Heat a heavy-bottom sauce pot over medium-high heat. Add olive oil and ground sirloin. Brown sirloin, and season with salt, pepper, paprika and garlic.
Deglaze with wine and cook down for a few minutes until wine has reduced by half.
Melt butter and sprinkle in flour, cooking for a minute or two.
Pour in stock, bring to a boil, then reduce to a simmer. Add egg noodles, and season with salt and pepper. Continue to cook for about 10–12 minutes, stirring so noodles don’t stick to the bottom of the pot.
Lower heat, stir in sour cream and Dijon mustard. Garnish with parsley. Enjoy warm!
Original article and pictures take https://www.tastemade.com/videos/one-pot-beef-stroganoff site