Beef and Mushrooms in Sour Cream Sauce

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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