Beef And Mushrooms In Sour Cream Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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!