Cook conchiglie pasta according to its package. After the pasta is drained, add 1 tbsp cooking oil to prevent the pasta from sticking.
In a pan turn the heat to very high heat. Add 2 tbsp cooking oil. Add the half of sirloin beef. Cook for 30 seconds each side. Set aside and repeat for the rest of the sirloin beef. Set aside on a plate. Don't turn off the heat.
In the same pan add mushroom and onion. Sautéed for 5-7 minutes. Add garlic and pinch of salt and stir for 1 minute.
Add butter until all melted. Add 2 tbsp flour and stir for 2 minutes. Add 3 cups water.
Add beef seasoning, paprika powder, salt and pepper. Adjust saltiness to your liking.
After the soup is boiling, add sirloin beef and stir for about 1 minutes. Turn off the heat. Add sour cream and toss until combined.
Take cooked conchiglie pasta to a plate. Add beef stroganoff on top. Garnish with parsley.
Beef stroganoff is ready to be served. Enjoy!