Ingredients
Serves 4
- 1 pound beef tenderloin, cut into 2-by-1-by-1/4-inch strips
- Coarse salt and freshly ground pepper
- 3 tablespoons canola or vegetable oil
- 2 medium onions, thinly sliced
- 1 pound white mushrooms, sliced 1/2-inch-thick
- 1 cup homemade or low sodium canned chicken stock
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- Chopped fresh dill, for garnish
- Cooked wide egg noodles, for serving
Description
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter