Ingredients
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4 -6 tablespoons butter
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2 garlic cloves, minced
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1 1/2 lbs good quality beef, sliced thinly across the grain
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1/2 cup water
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2 beef bouillon cubes
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1/2 teaspoon salt (to taste)
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1 cup sour cream
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1 -2 tablespoon Dijon mustard (I use 2)
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1/4 cup fresh parsley, chopped (garnish)
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2 medium onions, sliced thinly
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1/4-1/2 teaspoon fresh coarse ground black pepper (to taste)
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12 ounces field mushrooms, sliced thinly
Instructions
- Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- Remove this mixture from the pan, including all juices, and set aside.
- Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- Add the water, stock cubes, salt and pepper, and bring to a boil.
- Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
- Remove lid and add onion-mushroom mixture.
- Bring to a boil, then reduce heat and stir in sour cream and mustard.
- Heat until everything is warmed through, but do not boil.
- Garnish with parsley.