- 1 1/2 to 2 pounds [680 to 900 g] beef filet or tenderized round
- 3/8 cup [85 g] butter
- 2 medium-size onions, finely minced
- 1/2 pound [227 g] small fresh mushrooms, cleaned and minced
- 1 cup [250 mL] sour cream
- 2 teaspoons [10 mL] Dijon mustard
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] freshly ground pepper
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- Cut beef into 2-inch [5-cm] long, 1/4-inch [1-cm] wide strips.
- Into a large casserole, heat 4 tablespoons [60 g] of the butter over medium heat.
- Add and slowly cook onions for 5 minutes, until lightly brown.
- Add mushrooms; cook for 3 minutes, adding a little butter if needed.
- Using a slotted spoon, remove onions and mushrooms from casserole; reserve.
- Over high heat, melt remaining butter in casserole.
- Stir-fry beef strips for 4 minutes.
- Add mushrooms and onions; salt and pepper.
- Mix well and cook over low heat for 1 minute.
- Into a small bowl, mix tgether sour cream and Dijon mustard.
- Slowly pour mixture into casserole stirring until smooth.
- Higher heat and leave to simmer slowly without boiling for 1 minute.
- Serve immediately.
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