Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup full-fat sour cream

Instructions:

  1. Heat the vegetable oil and butter over medium-high heat in a cast iron skillet or deep sauté pan. Add the ground beef in a single layer and sear without stirring until a deep mahogany-colored crust forms. Break the meat apart and cook until fully browned.
  2. Stir in the diced onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and fragrant.
  3. Reduce the heat to medium. Stir in the paprika, salt, and black pepper to coat the meat evenly.
  4. Pour in the condensed cream of mushroom soup, whole milk, and Worcestershire sauce. Stir constantly until smooth and simmer gently for 5–7 minutes until the sauce thickens.
  5. Remove the pan completely from the heat source. Gently fold in the room-temperature sour cream, stirring until the sauce is pale, glossy, and velvety. Do not return to a boil.