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1.
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Heat a large, heavy skillet preferably cast iron over high heat.
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Add in the meat a few pcs at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 min.
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If the meat throws off too much liquid, drain it off and set aside.
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Remove the meat from the skillet and set aside.
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2.
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Heat butter in a medium-size skillet over medium heat.
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Add in the onion and saute/fry for about 5 min, stirring occasionally till softened.
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Increase the heat to medium-high, then add in the mushrooms and saute/fry, stirring frequently till they are deeply colored; this will take about 20 min.
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Turn the heat down to medium-low.
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Sprinkle in the flour and cook for 1 minute, stirring all the while.
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3.
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Stir in the stock, heavy cream, lowfat sour cream, mustard, and the meat juices, if any.
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Simmer over low heat till the sauce thickens, about 5 min; don't allow to boil.
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4.
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Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute.
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Stir in the dill, parsley, salt, and pepper.
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Serve at once.
