Beef and Mushrooms in a Light Cream Sauce

1. 1

   Remove the sour cream from the refrigerator so it warms slightly.

2. 2

   Stir the mustard into the sour cream and set it aside.

3. 3

   In a large heavy skillet, heat the oil over med-high heat.

4. 4

   Sear the meat (cook without moving it) on all sides for about 1 minute until it is no longer pink on the outside.

5. 5

   With a slotted spatula or spoon, transfer the meat to a plate.

6. 6

   Using the same skillet, decrease the heat to medium and add the butter.

7. 7

   Add the mushrooms, celery, and dill and saute them for about 5 minutes until they are softened.

8. 8

   Add the wine and soy sauce and continue cooking the mixture for about 5-7 minutes until the vegetables are very tender and most of the liquid is absorbed.

9. 9

   If the vegetables get too dry, add 1/4 cup water to the skillet.

10. 10

    Return the meat to the skillet and cook it for 2-3 minutes until it is cooked through.

11. 11

    Decrease the heat to low, let the temperature lower for a minute, and stir in the sour cream mixture until it is warmed through; taste and adjust seasoning with salt and pepper.

12. 12

    Remove it from the heat; serve it over egg noodles.

* Per serving · 4 servings · Values may vary.