Season the thinly sliced beef with salt and black pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the seasoned beef to the skillet in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.

Sear the beef slices for 1-2 minutes on each side until browned. Remove the beef from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil.

Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions are soft and translucent.

Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Sprinkle the flour over the sautéed vegetables in the skillet. Stir well to coat the vegetables with the flour.

Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.

Stir in the Worcestershire sauce and Dijon mustard, mixing until the sauce is smooth and thickened.

Return the cooked beef slices to the skillet, along with any juices that may have accumulated.

Reduce the heat to low and simmer the beef and sauce for 2-3 minutes, allowing the flavors to meld together.

Stir in the sour cream until well combined, heating gently but not allowing the mixture to boil.

Taste and adjust seasoning if necessary, adding more salt and pepper as desired.

Serve the Beef Stroganoff hot over cooked egg noodles or rice.

Garnish with chopped fresh parsley for a pop of color and freshness, if desired.

Enjoy the creamy, savory goodness of homemade Beef Stroganoff with your loved ones!