2# Beef Tenderloin (Cut in strips) or can use cubed "beef stew" meat
3 T butter
1# mushrooms (Any kind is fine- I used Baby Bella's & make sure they are clean!)
3/4 of a can (or 1 cup) of beef broth
2/3 c heavy cream (*optional)
1 T of Dijon mustard
1 c sour cream
1 t fresh or dried dill
1 t fresh or dried parsley
Salt & pepper to taste
1) Prep your meat. (Unless purchased pre-cut.)
2) Heat a large saucepan or dutch oven on medium heat and melt butter. Add the beef and brown for a couple minutes, then add your mushrooms, and continue to saute. ***Can finish cooking in the crock pot as well!
3) Add the beef broth and heavy cream, (if using). Stir until combined. Then add the remaining ingredients and cook on low for a good 45min. or so. (Make sure to stir every 5- 10min.) Serve over "potato straws" or mashed potatoes!
**If using a Dutch Oven, instead of finishing the dish on stove top, simply remove from heat, and finish this in the oven at 325F for 45min.- 1 hour. For the crock pot, simply add the sauteed meat and mushrooms to the crock pot with remaining ingredients, and cook all afternoon on low setting!