Classic Beef Stroganoff with Creamy Mushroom Sauce

1.Season the thinly sliced beef sirloin with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.

2.In a large skillet, heat the olive oil over medium-high heat. Add the beef slices in batches, cooking until browned on both sides. Remove the beef from the skillet and set aside.

3.In the same skillet, add the butter and let it melt. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-6 minutes.

5.Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the mixture to a simmer.

6.Return the browned beef slices to the skillet. Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

7.Stir in the sour cream until the sauce is creamy and smooth. Adjust seasoning with salt and black pepper to taste.

8.Serve the beef stroganoff over cooked egg noodles and garnish with chopped fresh parsley.