INGREDIENTS

INSTRUCTIONS

1. Heat a large, heavy skillet preferably cast iron over high heat. Add the
meat a few pieces at a time, and quickly sear on all sides, stirring all
the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too
much liquid, drain it off and set aside. Remove the meat from the skillet
and set aside.
2. Melt butter in a medium-size skillet over medium heat. Add the onion and
saute for about 5 minutes, stirring occasionally until softened. Increase
the heat to medium-high, then add the mushrooms and saute, stirring
frequently until they are deeply colored; this will take about 20 minutes.
Turn the heat down to medium-low. Sprinkle in the flour and cook for 1
minute, stirring all the while.
3. Stir in the stock, heavy cream, sour cream, mustard, and the meat
juices, if any. Simmer over low heat until the sauce thickens, about 5
minutes; do not allow to boil.
4. Return the meat to the skillet, stir to coat with the sauce, and heat
for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once.
Number of servings not mentioned in article.
Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon. Source:
Northwest Travel Magazine, July/August 1997 Scanned for you by Brenda
Adams<adamsfmle@sprintmail.com>;mc post 7/25/97; Lu post 1/98.
Recipe by: Samovar Restaurant & Bakery, Medford, Oregon
Posted to recipelu-digest Volume 01 Number 525 by Badams
<adamsfmle@sprintmail.com> on Jan 14, 1998

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