Boil the pasta in salted water until al dente. Reserve a cup of pasta water, then drain. Don’t forget this magic water—it saves sauces from drying out.

While pasta cooks, heat butter or oil in a large skillet over medium-high heat. Sear the beef in batches until browned but still pink in the middle. Remove and set aside—don’t overcook; we’re saucing, not jerky-ing.

In the same skillet, add a touch more oil if needed. Sauté onions and mushrooms until they’re golden and releasing that irresistible mushroom perfume.

Add garlic, paprika, and tomato paste; cook 1 minute until fragrant. Deglaze with a splash of beef broth if the fond (that tasty crust) sticks to the pan.

Pour in the remaining beef broth. Stir in the pasta and beef; simmer a few minutes so flavors mingle. If the sauce is too thin, simmer longer or splash in a little pasta water to loosen it.

Turn off heat and whisk in sour cream or yogurt until smooth. Season with salt and pepper to taste. If you used Greek yogurt, temper it a touch by mixing in a spoonful of hot sauce first to avoid curdling—not that you’ll ever admit you did it.

Gently fold in any extra pasta water as needed to reach a creamy, coat-all-the-noodles consistency. Serve hot with a shower of chopped parsley or chives on top.