Instructions

1. In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the sliced beef and cook for about 3-4 minutes, or until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add 1 medium onion, finely chopped, and 2 cloves of garlic, minced. Sauté for about 5 minutes until the onions are translucent.
3. Add 8 ounces of mushrooms, sliced, to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms are browned.
4. Reduce the heat to medium-low and sprinkle in 2 tablespoons of flour, cooking for 1-2 minutes to create a roux.
5. Slowly whisk in 2 cups of beef broth, followed by 1 tablespoon of Worcestershire sauce and 1 teaspoon of Dijon mustard. Cook for about 5-7 minutes until the sauce thickens.
6. Return the cooked beef to the pan and stir in 1 cup of sour cream. Allow to heat through, but do not boil.
7. Season with salt and pepper to taste. Serve the beef stroganoff over cooked egg noodles or rice, garnished with fresh parsley if desired.