Season meat with a sprinkle of salt and pepper.
Heat two tablespoons of butter on medium-high in a large cast-iron skillet and when it is hot, brown meat on each side until barely pink.
Transfer meat to a dish and set aside. Do not drain juices.
In the same skillet, add the rest of the butter and sauté shallots and garlic just until translucent.
Add mushrooms with a sprinkle of salt and pepper and sauté until mushrooms start to brown and liquid evaporates.
Add broth, cognac, and Worchestershire. Simmer until liquid coats mushrooms, about 10 minutes.
Stir in sour cream and mustard.
Add reserved browned meat and any accumulated juices.
Stir in dill and paprika.
If you desire a thicker sauce, stir in a slurry of flour mixed with water until desired thickness.
(1 tablespoons flour (gluten free or all-purpose) mixed in a slurry with 2 tablespoons water to thicken if desired)
Serve hot as a thick stew, over egg noodles, or over mashed potatoes.
(Egg noodles or other noodles of your choice or prepared mashed potatoes)
Your review submited successfully