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All I can say about the following version is that I like it. If that much filet mignon or sirloin is a financial impossibility, try thin sliced flank steak for a chewier but still excellent result. The classic accompaniment is noodles or a rice pilaf; some people saute the mushrooms separately and serve them as a garnish or side dish.
2 pounds filet mignon or beef sirloin
3 to 4 tablespoons flour
1 large onion
1⁄2 pound (or more as desired) fresh white mushrooms, cleaned and trimmed
6 tablespoons butter
1⁄2 cup strong beef broth, preferably homemade
2 to 3 teaspoons Dijon mustard
1 cup sour cream, at room temperature
Salt and freshly ground pepper to taste
Parsley or fresh dill for garnish
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1st Keep
 tihleigh
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jonica.widener
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