Beef Stroganoff

Directions

1. 1
   Heat a large, heavy skillet, preferably cast iron over high heat.
2. 2
   Add the meat, a few pieces at a time, and quickly sear all sides, stirring all the time with a wooden spoon, 3 to 4 minutes.
3. 3
   If the meat throws off too much liquid, drain it off and set aside.
4. 4
   Remove the meat from the skillet and set aside.
5. 5
   Melt the butter in a medium-size skillet over medium heat.
6. 6
   Add the onion and saute, stirring occasionally, until softened, about 5 minutes.
7. 7
   Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently, until they are deeply colored, about 20 minutes.
8. 8
   Turn the heat down to medium-low.
9. 9
   Sprinkle in the flour and cook, stirring, for 1 minute.
10. 10
    Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any.
11. 11
    Simmer over low heat until the sauce thickens, about 5 minute; do not allow to boil.
12. 12
    Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute.
13. 13
    Stir in the dill, parsley, salt, and pepper, and serve at once.