A creamy, indulgent, rich and filling dinner that is surprisingly easy and fast.
Cube the beef into bite sized pieces. Carefully dry the pieces of meat and set aside.
Mince garlic and set aside.
Chop the onion and set aside.
Chop the mushrooms and set aside.
Dice the dill pickles and set aside.
Generously season the beef with salt and pepper. Place a heavy bottomed saute pan over medium high heat on your stove top. Turn down the heat to medium, add the oil and let it get hot. Add the beef and cook until browned.
Add the onion, mushroom and pickle to the pan and cook until vegetables are soft and any liquid has cooked off.
Add the whipping cream and cook until the cream thickens to a nice consistency. It will still be saucy but will stick to the meat and vegetables and will turn a deeper colour when it is done.
Serve over egg noodles, rice or gluten-free noodles.