Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the thinly sliced beef sirloin with salt and pepper.

Once the skillet is hot, add the beef slices in batches, ensuring not to overcrowd the pan. Sear the beef until it develops a golden-brown crust, approximately 2-3 minutes per side. Remove the seared beef from the skillet and set aside.

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

Add the minced garlic and diced onion, and sauté for two to three minutes, or until aromatic and transparent.

Incorporate the sliced mushrooms into the skillet, cooking until they are tender and slightly caramelized, approximately 5 minutes.

Sprinkle the flour over the sautéed vegetables in the skillet, stirring continuously to create a roux.

Slowly pour in the beef broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.

Add the Worcestershire sauce and Dijon mustard, stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.

Add the reserved juices from the seared steak slices back to the skillet.

Reduce the heat to low and stir in the sour cream, allowing it to gently simmer and meld with the other ingredients. Be cautious not to let the sauce come to a boil to prevent curdling.

Taste the sauce and adjust seasoning with salt and pepper according to your preference.

Once the sauce has thickened to your desired consistency and the beef is heated through, remove the skillet from the heat.

Serve the Paula Deen Beef Stroganoff hot over a bed of cooked egg noodles or rice.

Add some freshly chopped parsley as a garnish for some color and freshness.