Beef and Mushrooms in a Light Cream Sauce

“In 'The Six O' Clock Scramble' by Aviva Goldfarb”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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