Instructions

1. In a shallow dish, combine the flour, salt, pepper, and paprika. Dredge the beef strips in the flour mixture, shaking off any excess.

2. In a large skillet, melt the butter over medium-high heat. Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.

3. In the same skillet, add the diced onion, garlic, and sliced mushrooms. Cook until the vegetables are tender and the mushrooms have released their juices, about 5-7 minutes.

4. Add the beef broth and Worcestershire sauce to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly.

5. Stir in the sour cream and chopped parsley, and return the beef to the skillet. Cook for an additional 2-3 minutes, or until the beef is heated through and the sauce is hot.