1 cup low fat sour cream
1 Tbsp Dijon mustard
2 Tbsp olive oil
1 pound cubed Angus stewing meat or beef tenderloin tips
2 Tbsp butter
8 ounces sliced mushrooms
3 large celery stalks finely chopped
1 tsp fresh dill or 3/4 tsp dried dill
1/8 cup red wine
1/8 cup light soy sauce
Remove the sour cream from the refrigerator so it warms slightly. Stir the mustard into the sour cream and set aside.
In a large heavy skillet, heat the oil over medium high heat. Sear the meat (cook without moving it) on all sides for about 1 minute until it is no longer pink on the outside. With a slotted spoon, tranfer the meat to a plate.
Using the same skillet, reduce the heat to medium and add butter. Add the mushrooms, celery, and dill and saute them for about 5 minutes until they are softened. Add the red wine and soy sauce and continue cooking the mixture for about 5 to 7 minutes until the vegetables are very tender and most of the liquid is absorbed. If the vegetables get too dry, add 1/4 cup water to the skillet.
Return the meat to the skillet and cook it for 2 to 3 more minutes until it is cooked through. Reduce the heat to low, let the temperature lower for a minute, and stir in the sour cream mixture until it is warmed through. Remove from heat and serve immediately over potatoes or egg noodles.