Steps

• Season the beef strips with salt and pepper. In a large skillet over medium-high heat, add olive oil and sauté the beef until browned. Remove the beef from the skillet and set aside.
• In the same skillet, add butter, followed by chopped onions. Sauté until the onions turn translucent. Add minced garlic and cook for another minute.
• Stir in the sliced mushrooms and cook until they're golden and tender. This releases their moisture, enhancing the dish's flavor.
• Stir in Dijon mustard and ensure it's evenly mixed with the onions and mushrooms. Cook for another minute to marry the flavors.
• Pour in the beef stock and bring the mixture to a simmer. Let it reduce slightly to intensify the flavors.
• Return the beef to the skillet, followed by the sour cream. Stir gently to combine, simmering on low heat until the sauce thickens.
• Add freshly chopped parsley as a garnish and adjust seasonings as needed.
• Serve this scrumptious beef stroganoff over a bed of warm noodles or rice. Garnish with additional parsley for color and a fresh finish. The contrast between the creamy sauce and hearty beef will leave a lasting impression.