Beef and Mushrooms in a Light Cream Sauce

• 1 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard, mustaqrd
• 2 tablespoons vegetable oil
• 1 lb cubed stewing beef
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 3 large celery ribs, chopped
• 1 teaspoon minced fresh dill
• 18 cup red wine
• 18 cup soy sauce

1. Remove the sour cream from the refrigerator so it warms slightly.
2. Stir the mustard into the sour cream and set it aside.
3. In a large heavy skillet, heat the oil over med-high heat.
4. Sear the meat (cook without moving it) on all sides for about 1 minute until it is no longer pink on the outside.
5. With a slotted spatula or spoon, transfer the meat to a plate.
6. Using the same skillet, decrease the heat to medium and add the butter.
7. Add the mushrooms, celery, and dill and saute them for about 5 minutes until they are softened.
8. Add the wine and soy sauce and continue cooking the mixture for about 5-7 minutes until the vegetables are very tender and most of the liquid is absorbed.
9. If the vegetables get too dry, add 1/4 cup water to the skillet.
10. Return the meat to the skillet and cook it for 2-3 minutes until it is cooked through.
11. Decrease the heat to low, let the temperature lower for a minute, and stir in the sour cream mixture until it is warmed through; taste and adjust seasoning with salt and pepper.
12. Remove it from the heat; serve it over egg noodles.

sour cream, mustaqrd, vegetable oil, stewing beef, butter, mushrooms, celery, dill, red wine, soy sauce

Taken from www.food.com/recipe/beef-and-mushrooms-in-a-light-cream-sauce-489702 (may not work)