Steps

• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced beef. Season with salt and pepper to taste. Sear the beef on each side for about 2-3 minutes until browned. Remove the beef from the skillet and set it aside.
• In the same skillet, add the chopped onion and cook for about 3 minutes until it becomes translucent. Stir in the sliced mushrooms and garlic, cooking until the mushrooms release their moisture and turn golden brown, approximately 5 minutes.
• Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the Dijon mustard and let the mixture simmer for about 10 minutes, allowing it to reduce slightly and intensify in flavor.
• Lower the heat and return the seared beef to the skillet. Stir in the sour cream gently to create a creamy sauce. Keep stirring until everything is well combined and heated through, being careful not to let the sauce boil.
• Once the beef stroganoff is ready, sprinkle chopped parsley over the top as a fresh garnish. Serve hot over cooked noodles, rice, or mashed potatoes as preferred.