Beef And Mushrooms In Sour Cream Sauce

• 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)

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

butter, flour, beef broth, parmesan cheese, beef tenderloin, oil, onion, garlic, button mushrooms, sour cream, mustard, dill, salt, parmesan cheese, egg noodles

Taken from www.food.com/recipe/beef-and-mushrooms-in-sour-cream-sauce-149314 (may not work)