Season the beef with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the beef until browned. Don’t worry about cooking it all the way through—flavors will build later. Remove and set aside.

In the same skillet, melt butter. Add onion and mushrooms; sauté until the mushrooms release their moisture and start to brown. This is the moment to savor that earthy aroma.

Add garlic, cook for 30 seconds until fragrant. Stir in paprika and Dijon mustard for a quick flavor punch.

Pour in beef broth and bring to a simmer. Scrape up any brown bits from the pan; those are the good stuff.

Reduce heat to low. Return the beef to the pan and simmer gently for 5–7 minutes until the flavors meld. Stir in sour cream or yogurt off the heat to avoid curdling.

Season to taste with salt and pepper. If the sauce feels too thick, splash in a little more broth. If it’s too thin, simmer a bit longer or add a touch more sour cream.

Finish with a quick scatter of fresh parsley if you’re feeling fancy. Serve hot over noodles, rice, or potatoes.