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. ---------------------------------------------------------------------------
Nutrition
Ingredients
