Heat olive oil in a large skillet over medium-high heat.
Add the beef slices and cook until browned on all sides. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
Add the sliced mushrooms and cook until they release their moisture and become golden brown.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
Return the beef to the skillet and simmer for about 10 minutes, allowing the flavors to meld together.
Reduce heat to low and stir in the sour cream. Heat through but do not let it boil.
Season with salt and pepper to taste.
Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings
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