Steps

• Warm up your skillet over medium-high heat and add olive oil. When hot, introduce the beef slices carefully, ensuring a slight sizzle upon adding them. Brown the beef on all sides for around 4-5 minutes, then remove and keep them aside. This sears in the juiciness while adding a delightful texture.
• In the same skillet, add butter and let it melt. Toss in the onions and cook until translucent. Next, add mushrooms and garlic, stirring until the mushrooms are golden brown. This mix will serve as the aromatic and flavorful base for your stroganoff.
• Sprinkle flour over the sautéed ingredients and mix thoroughly. This helps thicken the sauce. Gradually pour in beef broth, stirring continuously to prevent lumps. Thicken the sauce for about five minutes over medium heat.
• Add Worcestershire sauce and Dijon mustard to infuse depth into your sauce. These ingredients bring savory and tangy notes to the dish, complementing the beef and mushrooms perfectly.
• Return the beef to the skillet and stir in the sour cream. Reduce the heat to low and let everything simmer for about 5–7 minutes, melding flavors together beautifully. Once ready, season with salt and pepper, and garnish with chopped parsley.