Beef And Mushrooms In Sour Cream Sauce - cooking recipe

Ingredients

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)

Preparation

To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
Slowly add in the broth, whisking constantly; bring to a simmer.
Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
Season beef with salt and pepper.
Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
Immediately pour over the beef/mushroom mixture.
Sprinkle with more grated Parmesan cheese if desired.
Serve with hot cooked egg noodles.
Delicious!