Cook the Beef:

• Heat olive oil in a large skillet over medium heat.
• Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.

2. Sauté Vegetables:

• Add the chopped onion and cook until softened, about 3-4 minutes.
• Stir in the minced garlic and sliced mushrooms. Cook for an additional 3-4 minutes until the mushrooms are tender and the onions are translucent.

3. Make the Sauce:

• Sprinkle the flour over the beef mixture and stir to coat. Cook for 1 minute to eliminate the raw flour taste.
• Gradually add the beef broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 5 minutes until the sauce begins to thicken.
• Stir in the sour cream, Worcestershire sauce, and Dijon mustard. Cook for an additional 2-3 minutes until the sauce is creamy and heated through. Season with salt and black pepper to taste.

4. Serve:

• Serve the stroganoff over cooked egg noodles or rice.
• Garnish with chopped fresh parsley.