Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.
Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.
Reduce heat to medium and melt butter. Add mushrooms and sauté until they have released their liquid, 5-6 minutes.
Add garlic and onions, season with salt and pepper. Sauté for 3-4 minutes until liquid has evaporated.
Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.
Garnish with green onions and parsley, serve immediately.