Ukrainian Beef Strogonov

• 3 pounds beef, filet mignon tips
• 1 cup onions finely chopped
• 4 tablespoons butter unsalted
• 1 1/2 pounds mushrooms
• 23 cup heavy whipping cream
• 3/4 cup sour cream or yogurt, plain
• 2 1/4 teaspoons dijon mustard
• 2 tablespoons dill weed fresh, chopped fine
• 1 1/2 tablespoons parsley leaves fresh
• 23 cup beef stock prefer veal stock if possible
• 1 x salt and black pepper to taste
• 2 3/4 teaspoons flour, all-purpose

1. Slice the beef into thin strips approx.
2. 1 1/2 inch - 2" in length.
3. Heat a large cast iron skillet over high heat and add the meat a few stripos at a time to sear the meat.
4. Remove the meat from the heat and set aside.
5. Reduce the heat in the skillet to medium and melt the butter.
6. Lower heat to med-low sprinkle in the flour, stir well for 1 to 3 minutes.
7. Stir in the stock, cream, sour cream, and mustard.
8. Cover, reduce heat to low and simmer for for 5 to 7 minutes.
9. DO NOT ALLOW TO BOIL!
10. Return the meat to the skillet, mix with sauce, stir in the dill and parsley, and serve.

beef, onions, butter, mushrooms, heavy whipping cream, sour cream, mustard, dill weed fresh, parsley, beef stock prefer, salt, flour

Taken from recipeland.com/recipe/v/ukrainian-beef-strogonov-39306 (may not work)