1. In a large skillet or frying pan, heat the butter and olive oil over medium heat.
2. Add the beef strips to the pan and cook until browned on all sides. Remove the beef from the pan and set it aside.
3. In the same pan, add the chopped onion and minced garlic. Cook until the onion is translucent and softened.
4. Add the sliced mushrooms to the pan and cook until they are tender and any liquid they release has evaporated.
5. Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Cook until the mixture thickens slightly.
7. Stir in the sour cream, Dijon mustard, and paprika. Mix well to combine all the ingredients.
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