Beef Stroganoff

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4 tablespoons olive oil

8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

12 ounces button mushrooms, quartered 

1 medium yellow onion, thinly sliced 

1 large carrot, peeled and sliced into 1/4-inch-thick coins 

1 medium parsnip, peeled and cut into 1/2-inch chunks 

1 tablespoon tomato paste 

2 tablespoons all-purpose flour 

2 cups beef broth, homemade or low-sodium canned 

2 cups sliced hearty greens (like kale or mustard greens) 

1/4 cup sour cream 

2 teaspoons Dijon mustard 

2 teaspoons freshly squeezed lemon juice 

1 tablespoon chopped fresh flat-leaf parsley 

2 cups cooked barley, for serving