Beef and Mushrooms in a Light Cream Sauce

“In 'The Six O' Clock Scramble' by Aviva Goldfarb”

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a