5 tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup sliced scallions (white part)
1/2 pound cremini mushrooms (small ones cut in thick slices)
finely cut fresh dill
2/3 cup of sour cream (room temperature)
1/2 pound noodles, cooked (wide egg noodles are traditional)
Note: if you lightly freeze the meat before slicing it is much easier.
Serves 4
Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. Cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches.
While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the scallions. Cook for a minute or two, allowing them to soak up any meat drippings. Remove them to the same bowl as the meat and set aside.
In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. Add dill just as the mushrooms are done.
Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not).
Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots and heat gently to serving temperature.
Add salt and pepper to taste. It will probably require more salt than you expect.
Serve immediately over noodles.