Cook the mashed potatoes if not already prepared. Keep warm.

In a large skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease if needed.

Add the sliced mushrooms and garlic and cook for about 3–4 minutes until softened.

Push the beef mixture to the side of the pan. Melt the butter in the empty space and whisk in the flour to form a roux.

Slowly pour in the beef broth while stirring until the sauce begins to thicken.

Stir in Worcestershire sauce, paprika, salt, and pepper. Simmer for about 5 minutes until creamy.

Reduce heat to low and stir in sour cream until smooth.

Spoon mashed potatoes into bowls and top with the creamy ground beef stroganoff mixture.

Garnish with parsley and fresh cracked pepper if desired.