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Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove beef from the pan and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until soft and fragrant, about 3 minutes.
Add the sliced mushrooms and cook until tender and browned, about 5 minutes.
Stir in paprika and Dijon mustard, mixing well.
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes until slightly reduced.
Reduce heat to low and stir in the sour cream. Return the cooked beef to the skillet, combining everything gently. Heat through but do not boil to prevent curdling.
Season with salt and black pepper to taste.
Serving and Storage Tips:
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