Slice beef into 2 inch long strips. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over high heat. Brown meat in two batches (if needed) - about 1 minute per side. Remove from skillet and set aside.
In same skillet, heat remaining tablespoon of oil over medium heat. Add onion, cook until lightly browned. Add mushrooms; cover. Cook until just tender. Add broth, uncovered, until liquid has thickened, about 6-8 minutes.
Stir mustard into mushroom mixture. Return beef to skillet; cook over medium-low heat until heated through. Remove from heat and stir in sour cream. Season with salt and pepper, as desired. Serve immediately and garnish with dill.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 309 (71%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 83.3mg||26 %|
|Sodium 309.4mg||11 %|
|Potassium 768.5mg||20 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.6g|
|Protein 27.2g||39 %|
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Calories per serving: 434
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