1. Prepare Ingredients:

   • Slice the beef into thin strips against the grain. Chop the onion and slice the mushrooms.

2. Sear the Beef:

   • In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef strips in batches to avoid overcrowding. Sear until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.

3. Sauté Vegetables:

   • In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

4. Create the Sauce:

   • Pour in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Bring to a simmer and cook for about 5 minutes to reduce slightly.

5. Combine Ingredients:

   • Lower the heat and return the seared beef to the skillet. Stir in the sour cream and cook gently until heated through. Do not boil, as this can curdle the sour cream. Season with salt and pepper to taste.

6. Serve:

   • Serve the beef Stroganoff over cooked egg noodles or rice. Garnish with fresh parsley for a pop of color.

Tips:

• Meat Choices: Sirloin and tenderloin work best for tenderness, but flank steak can also be used.
• Mushroom Varieties: Feel free to mix different types of mushrooms for added flavor and texture.
• Make Ahead: You can prepare the sauce in advance, but add the sour cream just before serving to keep it creamy.