Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until no pink remains and browned bits form on the pan.

Stir in the diced onion and minced garlic. Cook for 2–3 minutes until the onion is translucent and the garlic is fragrant.

Add butter to the skillet; once melted, sprinkle flour over the mixture. Cook while stirring for 1 minute to form a roux.

Slowly pour in beef broth while whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.

Reduce heat to medium, pour in heavy cream, and simmer for 3–4 minutes, stirring occasionally, until the sauce is smooth and coats the back of a spoon.

Season with salt, black pepper, and paprika. Taste and adjust seasoning as needed.

While the sauce simmers, toast the bread slices in a toaster or toaster oven until golden brown, about 2–3 minutes.

Place two slices of toasted bread on each plate. Ladle the hot creamed beef evenly over the toast. Garnish with chopped parsley if desired and serve immediately.