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Heat the avocado oil in a large skillet over medium-high heat.
Add the beef and saute it for about 2 minutes until lightly browned.
Remove the beef from the skillet and set aside on a plate.
Using the same skillet, saute the onion, mushroom, and garlic until they are cooked, about 5 minutes.
Add back the beef to the skillet.
Pour the beef broth and heavy cream and bring to a boil.
Turn the heat to low and simmer until the beef is very tender, about 15 minutes.
Stir in the sour cream and season with salt and pepper. Sprinkle parsley on top and serve.