Instructions: Prepare all ingredients in advance. Reconstitute morels if using dried.

Cook linguine. While the linguine is draining......Brown the beef in half the butter. In another skillet or pan, brown the onion in the remaining butter with salt and pepper until onion begins to clear. Add mushrooms and cook briefly. Reduce heat to low. Add sour cream slowly and stir until you have a thick creamy sauce. Add beef and beef juices, if any, from skillet.

Serve over linguine. Garnish with fresh dill or parsley.

Serves 2-4

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