Beef and Mushrooms in Sour Cream Sauce

Use a tender cut of beef for this, I just use already sliced stir-fry beef from the grocery store, it works well for this recipe! Pat your beef dry with a paper towel before starting this recipe, make certain there is no excess moisture in the beef.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 2  tablespoons flour
• 2  cups beef broth
• 2 -3  tablespoons  grated parmesan cheese (optional, or to taste)
• 3  lbs beef tenderloin, cut into about 1-inch pieces
• 3 -4  tablespoons  oil
• 1  medium onion, finely chopped
• 2  tablespoons  fresh minced garlic
• 2  lbs button mushrooms, sliced
• 1⁄2 cup sour cream (can use less sour cream)
• 2 -3  teaspoons Dijon mustard
• 1  teaspoon dried dill
•  salt and pepper
•  grated parmesan cheese
•  hot cooked  egg noodles (tossed in butter)

Directions

1. To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
2. Slowly add in the broth, whisking constantly; bring to a simmer.
3. Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
4. Season beef with salt and pepper.
5. Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
6. Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
7. Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
8. Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
9. Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
10. Immediately pour over the beef/mushroom mixture.
11. Sprinkle with more grated Parmesan cheese if desired.
12. Serve with hot cooked egg noodles.
13. Delicious!