This is not a creamy dill sauce like you would have over fish or chicken. If you want it to be thicker, you could use sour cream or a thick yogurt in place of the heavy cream.
You can serve this over rice or pasta, or by itself as an easy weeknight meal.
And a big THANK YOU to Unionville Winery! They were nice enough to let us come to their tasting room and set up a small selection of our oils and balsamics this weekend. I really had a great time. And I love their Revolutionary Red wine with this dish!
Beef and Mushrooms with Creamy Dill Sauce
2 tbsp Meyer Lemon Olive Oil
1lb ground beef
2 pints mushrooms, any kind
Sea Salt (I used our new sea salt from Crete!)
pinch of red pepper flakes (optional)
1 tbsp fresh dill, rough chopped
1/2 cup heavy cream
1 tbsp Dijon mustard
Heat the Meyer Lemon Olive Oil in a pan to medium high heat. Brown the beef, stirring frequently, about 10 minutes.
Rough chop the mushrooms and add them to the beef. Sprinkle with salt and saute about 2 minutes.
Reduce the heat to medium low. Stir in the cream, mustard, dill and red pepper, if using. Stirring constantly, cook 2-4 minutes until everything is well incorporated and the cream is warmed through.
Serve with a glass of wine and have a good night!
Thanks again guys!