Serve this classic dish over egg noodles, zoodles, mashed potatoes or mashed cauliflower!Nutrition info does not include egg noodles, zoodles or whatever you are serving this on top of.
Cuisine: american, russian
Author: Two Lucky Spoons
2poundsthinly sliced top round beef or sirloin
1medium onionthinly sliced
8oz.button mushroomsthinly sliced
2Tablespoonsflour(optional for low-carb. See note)
2cupsunsalted beef broth
Salt and pepper to taste
1teaspoonminced fresh dill
Hot buttered egg noodles or zoodlesto serve
Heat a large skillet over medium high heat and add in 1 Tablespoon of the oil. Sprinkle the beef with salt and pepper and add half of the beef to the skillet. Brown very quickly, not cooking all the way through. Remove the browned beef to a plate and repeat with the remaining oil and beef. Set browned beef aside.
Reduce the heat to medium. Add the butter, onion, and mushrooms to the skillet and cook for 3-5 minutes or until onions soften and mushrooms begin to brown. Sprinkle the flour in and stir. Cook for 1 minute then whisk in the beef broth making sure to scrape up any browned bits on the bottom of the pan (lots of flavor there!).
Whisk in the mustard and sour cream, reduce the heat to LOW and let the mixture simmer for a few minutes (5-ish minutes) until it thickens enough to coat the back of a spoon. Add the beef and any juices back in and let simmer for another 2 minutes. Taste for seasoning and sprinkle with fresh dill.