“Use a tender cut of beef for this, I just use already sliced stir-fry beef from the grocery store, it works well for this recipe! Pat your beef dry with a paper towel before starting this recipe, make certain there is no excess moisture in the beef.”

Ingredients Nutrition


  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!

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