1. Sear the Beef

• Season the beef strips with salt and black pepper.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add the beef strips and sear for 1–2 minutes per side until browned. Do not overcrowd the pan—cook in batches if necessary.
• Transfer the beef to a plate and set aside.

2. Cook the Aromatics & Mushrooms

• In the same skillet, melt 1 tablespoon of butter over medium heat.
• Add onions and garlic, sautéing until softened (about 3 minutes).
• Stir in the sliced mushrooms and cook until golden brown (about 5 minutes).
• Sprinkle in smoked paprika and Dijon mustard, stirring well.

3. Deglaze the Pan

• Pour in white wine (or beef broth), scraping up any browned bits from the bottom of the pan for extra flavor.
• Let it simmer for 2 minutes, allowing the alcohol to cook off.

4. Make the Creamy Sauce

• Add beef broth and Worcestershire sauce, stirring to combine.
• Lower the heat and stir in the sour cream, making sure it blends smoothly into the sauce.
• Add fresh thyme and season with salt and pepper to taste.

5. Return the Beef & Serve

• Add the seared beef strips back into the skillet, tossing them in the sauce for 1–2 minutes until warmed through.
• Serve immediately over cooked egg noodles, rice, or mashed potatoes.
• Garnish with chopped parsley and extra black pepper.