Slice the beef into thin strips. Thin slices cook faster and stay tender. Season the beef with salt and pepper. Let it rest for a few minutes while preparing the pan.

Heat the Pan

Place a large skillet on medium-high heat. Add olive oil and butter. Allow the butter to melt completely. The pan should be hot but not smoking.

Sear the Beef

Add beef strips to the hot pan. Spread them in a single layer. Cook for about two minutes. Turn once to brown both sides. Remove beef and set aside.

Cook the Onions

In the same pan, add chopped onion. Stir gently while cooking. The onion should soften and become slightly golden. This step adds sweetness to the sauce.

Add Garlic and Mushrooms

Add minced garlic and sliced mushrooms to the pan. Stir well. Mushrooms release moisture while cooking. Cook until they become soft and slightly browned.

Sprinkle the Flour

Sprinkle flour over the mushroom mixture. Stir continuously for about one minute. The flour helps thicken the sauce later. Make sure no dry flour remains.

Add Beef Broth

Slowly pour in the beef broth while stirring. This prevents lumps from forming. Let the mixture simmer for several minutes. The sauce will start thickening gently.

Add Sour Cream and Mustard

Reduce heat to low. Stir in sour cream and Dijon mustard. Mix slowly until smooth and creamy. Add paprika for extra flavor and color.

Return the Beef

Place the cooked beef back into the pan. Stir gently so the beef gets coated in sauce. Simmer for a few minutes until everything is heated through.

Garnish and Serve

Sprinkle fresh parsley on top before serving. Serve the stroganoff over egg noodles or rice. The creamy sauce blends beautifully with the base.