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In a heated pan, add olive oil and butter, sauté the onions for about 4 minutes, add mushrooms.
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After about 3 minutes, add salt and pepper.
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Remove beef from broth and add to onions and mushrooms.
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Mix in sour cream and once smooth, add 1 cup of beef broth to the pan, reserving 1/2 cup in a bowl.
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Whisk flour and tomato paste with reserved broth, making sure it is smooth and free from clumps.
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Slowly add to the pan, once well mixed, add majority of parsley, salt and pepper to taste.
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Garnishing with remaining parsley.
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Serve over egg noodles, potatoes, how however desired.