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.

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