Pelmeni Stroganoff with Mushroom Cream Sauce

Cook the pelmeni according to package directions. Drain and set aside.

While the pelmeni are cooking, melt butter and olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.

Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.

Stir in the heavy cream, sour cream, and Dijon mustard. Season with salt and pepper to taste. Simmer for another 2-3 minutes, stirring occasionally, until the sauce is smooth and heated through.

Add the cooked pelmeni to the skillet with the mushroom sauce and toss to coat. Heat through for about 2-3 minutes.

Serve immediately, garnished with fresh parsley and a dollop of sour cream.