Cut the beef into bite-sized pieces if needed. Pat the meat dry with paper towels. Dry meat browns better and adds flavor. Sprinkle salt and pepper on the beef before cooking.

Place a large skillet on medium-high heat. Add olive oil and let it warm for about one minute. The oil should shimmer but not smoke.

Add the beef pieces to the pan. Cook them for about 3–4 minutes per side. Turn them gently so all sides brown well. This step creates a rich flavor base.

Take the browned beef out of the pan. Place it on a plate and set it aside. Do not wash the pan because the brown bits add flavor.

Add chopped onions to the same pan. Stir and cook them for about 4 minutes. They should become soft and slightly golden.

Add minced garlic and sliced mushrooms. Stir everything together. Cook for another 2 minutes until fragrant.

Add butter to the pan and let it melt. Sprinkle flour over the mixture. Stir constantly for about one minute. This helps thicken the sauce.

Slowly pour in the beef broth while stirring. Add Worcestershire sauce and soy sauce. Stir well so the gravy becomes smooth.

Put the browned beef back into the pan. Stir gently so every piece gets covered in gravy.

Reduce the heat to low. Cover the pan and let the beef simmer for 25–30 minutes. Stir occasionally so nothing sticks.

After simmering, check the beef. It should be tender and easy to cut with a spoon. The gravy should be thick and rich.

Sprinkle fresh parsley on top before serving. This adds color and fresh flavor to the dish.