Beef And Mushrooms In A Light Cream Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup reduced-fat sour cream
• 1 tablespoon dijon mustard, mustaqrd
• 2 tablespoons vegetable oil
• 1 lb cubed stewing beef
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 3 large celery ribs, chopped
• 1 teaspoon minced fresh dill
• 1/8 cup red wine
• 1/8 cup soy sauce

Recipe

• 1 remove the sour cream from the refrigerator so it warms slightly.
• 2 stir the mustard into the sour cream and set it aside.
• 3 in a large heavy skillet, heat the oil over med-high heat.
• 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 with a slotted spatula or spoon, transfer the meat to a plate.
• 6 using the same skillet, decrease the heat to medium and add the butter.
• 7 add the mushrooms, celery, and dill and saute them for about 5 minutes until they are softened.
• 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 if the vegetables get too dry, add 1/4 cup water to the skillet.
• 10 return the meat to the skillet and cook it for 2-3 minutes until it is cooked through.
• 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 remove it from the heat; serve it over egg noodles.