Servings: 4

  • 2 Tbsp butter
  • 1 pound beef sirloin, thinly sliced
  • 1 pound mushrooms, quartered
  • 1/2 cup chopped onion
  • 2 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup dry white wine
  • 1/2 cup sour creme

In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.