Capricorn 1's corner of craziness!

Drama, Drama, Drama...........

Capricorn 1 — Thu, 04 Sep 2008 19:32:00 GMT

WARNING!!!!!!! This blog contains controversial subject matter and may not be suitable for those of weak heart or those who are not prepared to see themselves in this. Viewer discretion advised.

Drama Junkies...........

You know who they are. The ones who have to stir up trouble everywhere they go. The ones who divide a unified group to the point where false allegations and exaggerations fly like the wind. The ones who need to be the center of attention every second of every minute of every hour of everyday. Like the emotional and spiritual vampires, these junkies can drain you of your life force; leaving you an emotional wreck; pleading for death to come quickly.

They are quick to point the finger of blame to everyone else..."it's not my fault, it's......she/he’s out to get me……." The stories they weave should be best selling fiction novels with themselves as the victim. They turn one sentence into a whole story of hurt and betrayal against them. And the more attention you give them, the more they're likely to keep coming back to you. When you confront them with their behavior, they will deny it, but then come to you hourly to seek your approval.

Oh you can try and leave them to their own devices.....but the havoc they wreak is a thousand times worse than any natural disaster on the planet. Truthfully, I'd rather have my gums scraped than deal with those people!!!!

But unfortunately, we must face them in our daily lives...no matter how hard we try to divorce oursleves from them. So how do we deal with these drama junkies when they need their drama fix?

NOTHING.

Excuse me, What did you say????

I SAID....... DO N-O-T-H-I-N-G

If we are to help these junkies detox from their drama...we do NOTHING.....nothing to feed their habit. We let them spout off their jibberish and say.......NOTHING...don't react, don't respond, DO NOT DO A THING. When they try to bring you in on their drama, you politely tell them you cannot be bothered as you have your own problems that need your undivided attention and go along your way.

Understand, the first time you attempt to undertake this treatment, it may or may not succeed. JUST KEEP DOING WHAT YOU ARE DOING.......NOTHING.Eventually, they will re-learn a new behavior and their need for drama will have all but died.

Now some may say, I've just fed their drama habit. Have I?

Enjoy your day!

Cheryl

I truly do feel your pain!

Capricorn 1 — Fri, 08 Aug 2008 21:49:00 GMT

Two weeks ago I suffered an injury to my back. It was THE most painful injury I have EVER experienced. Childbirth pales in comparison...and I've given birth, so I can say that with ease.

At the time the injury occurred, I experienced sudden, sharp, excruciating pain in my middle back and I lost all feeling in my legs. I dropped to the floor like a lead weight. I could not move! An ambulance was called and the brave men of the Dallas Fire Department lifted me to the stretcher trying not to cause me more pain. They even offered me Nitrous Oxide to relieve the pain till I got to the hospital...I declined.

When I finally got to the Hospital, I was wheeled into a room, transferred to an Emergency bed when two young nurse began to care for me. They looked all of 20. They undressed me...I lost all sense of modesty because all I wanted to do was be relieved of the pain. An equally young looking physician came and examined me and ordered an X-ray; to cover all the bases. That poor doctor looked like he was in worse distress than I was. He asked me if I could breathe deeply...of course I looked at him like he asked me to run a 5K right there and then when he said, "Cheryl, you have quite a few fractures of your spine. I went ahead an ordered a CT scan to determine how many discs are involved and to what extent." I was then given intravenous Morphine and Valium to ease the pain. The test took about 45 minutes and I was back in my room waiting for the results.

A knock on the door came and a handsome orthopaedic surgeon entered and asked, "so, how are we feeling today?" All I could think to say was "what's the 'we' shiite Kemosabe, you got a mouse in your pocket?" I was happy to give him a good laugh for the day. I wished I could have laughed with him, but it hurt too much.

I was admitted and stayed a few days because I had no one to go home to and they wanted to monitor my progress. the Morphine pump that was ordered was a god send; but then they decided maybe a permanent pump in my spine might be better. They were wrong because I could not tolerate the procedure. The Case Manager called my sister and she brought my son and youngest daughter home to help me.

When I was doing Worker's Comp Injury Management, when those injured workers would tell me how horrific their back pain was, I'd think, "Suck it up, sissy" I am now eating my words and apologizing for not truly believing their pain. For that, I am truly sorry.

So now, I'm quietly resting at home; taking my pain meds when I need to and hoping the feeling in my legs return.

So the next time someone tells me their back hurts them, I can honestly reply, I truly feel your pain.

Cheryl

Tex-Mex Casserole

Capricorn 1 — Thu, 07 Aug 2008 01:12:00 GMT

This is a low fat recipe fit for Texas sized appetites! Remember if you've got celiac's disease, you can substitute the all purpose flour for potato or rice flour Enjoy! Cheryl

1 1/2 cups reduced-sodium chicken broth
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup nonfat plain yogurt
1 14-ounce can diced tomatoes
1 4-ounce can chopped green chilies
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt & freshly ground pepper
1 1/2 teaspoons canola oil
1 each large onion
1 each red or green bell pepper
2 cloves garlic
2 cups diced skinless cooked chicken
10 each corn tortillas
1/2 cup shredded reduced-fat Cheddar cheese

Preheat oven to 375°F.
Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl to make a smooth paste. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chilies, cilantro (or parsley), chili powder, oregano and cumin. Season to taste with salt and pepper. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
Line the bottom of a shallow 3-qt. baking dish with half the tortillas. Top with half of the chicken and half of the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with cheese and bake until bubbly, 25 to 30 minutes.

Hotdog Casserole

Capricorn 1 — Thu, 07 Aug 2008 00:59:00 GMT

For you hotdog and baked bean lovers......something for you! Enjoy!!! Cheryl

1 pound beef frankfurters, sliced

1 can each baked beans, chili beans, butter beans (if you don't like any of these, then substitute your favorite bean side dish)

1 medium onion diced

1/2 cup brown sugar

1/4 tsp dried oregano

2 Tablespoons, distilled vinegar (the white clear kind)

Preheat oven to 350 degrees

In a large bowl, combine all ingredients. Pour into a lightly greased 9 x 13 baking dish

Bake for 1 hour.

Lobster & Noodle Casserole

Capricorn 1 — Thu, 07 Aug 2008 00:55:00 GMT

I kinda figured that while I am healing from fracturing my spine, I'd go through my recipes and give you a few to try. When cooking shell fish, to stop them from cooking after you've removed them from the heat source, cover them in ICE or ice water. This way, they don't get rubbery

My friend sent this to me. I tried it, loved it, and want to share it. Enjoy! Cheryl

Two 1 1/2-pound fresh lobsters
3 tablespoons plus 1/2 teaspoon salt
3 tablespoons butter
1 shallot, finely chopped
1 tablespoon tomato paste
3 cloves garlic, peeled and smashed
1/4 cup brandy
1/2 cup heavy cream
1/8 teaspoon fresh-ground black pepper
1/2 pound medium egg noodles, cooked and drained
1 tablespoon fresh lemon juice
6 thyme sprigs

Cook the lobsters: Fill a large bowl halfway with ice and water and set aside. Bring a large pot of water and 3 tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs. Reduce heat to low and cook, covered, for 4 minutes. Drain the lobsters and place in the prepared ice bath to cool. Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles: Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with 1 tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat. Add the shallot and cook until soft. Add the reserved shells, tomato paste, and garlic and cook, stirring continuously, for 5 minutes. Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 1/2 cups water, and simmer until thickened slightly — about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat. Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot — about 20 minutes. Garnish with thyme sprigs and serve immediately.

Now what do I do?

Capricorn 1 — Tue, 05 Aug 2008 18:53:00 GMT

Ah yes!!!! The beginnings of love...how wonderful!! You're enthralled with him/her. EVERYTHING they do is a revelation. You find you have no time for your friends and family because THEY are the Sun and Moon….the Alpha and Omega….. You change your eating habits because they don’t particularly like what you do….you change the side of the bed you sleep on because that’s their favorite side of the bed….you cater to their every little whim and desire.

Then, what seems to be out of the blue, they drop you like yesterday’s news. You’re wondering, questioning what it is you did wrong to be treated like that??? You e-mail, call, text, do everything you can to get an answer out of them …to make rhyme and reason out of this. You beg and plead with them to come back. They either don’t respond, tell you to step –off, or worse, call the Police and accuse you of stalking and harassing them. You ask yourself over and over.....Now what do I do?

Sound exactly like you when you and your lover have broken things off? Too many times in a relationship we immerse ourselves in that relationship and make it the Center of our World. We become an extension of that other person and lose ourselves...our true selves. We forget who we really are. Our goal is to please that person so much, they never want to leave. But yet, they do. What do I do now?

Well, you pick yourself up, dust yourself off, and start all over again. Making sure you don't commit the same errors on your next relationship that you've done in your past ones.

C'mon, there are hundreds of talk show hosts that discuss this topic.......thousands of books, and millions of magazine articles that tell you the exact same thing I'm telling you now. HELLO???

DO YOU UNDERSTAND THE WORDS THAT ARE COMING OUT OF MY MOUTH????

Stop what you're doing and fix it.....cause honey, it ain't working!

STOP making the person and the relationship the reason for your very existence!

START including yourself in the relationship so that they know you're just as important as they are!

KEEP doing the things that make you feel good too!

STOP cutting off your friends when you meet a new man!

START the routine back again where you and your friends meet weekly, bi-weekly for get-togethers ...there's still a World out there....stay in it!

KEEP your friends. They're the ones that'll support you if you let them!

The moment you STOP repeating the same mistakes, START stepping out the of box of comfort that got you into every previous bad relationship and KEEP focused on YOU (your wants, desires, needs, etc) that’s when the RIGHT relationship comes along.

And remember…..you don’t NEED someone in your life….you WANT someone in your life who ENHANCES who you are, not COMPLETES or DICTATES who you are.

Enjoy your day!

Cheryl

Dill Macaroni and Ham Salad

Capricorn 1 — Sun, 22 Jun 2008 20:57:00 GMT

Here's a quick and easy recipe for these hot days of summer. Some ask why I put milk in my salads. Well, simply stated, starchy salads seem to soak up the dressings quicker, so when you use mayonnaise in a potato or macaroni salad, put in a little milk to help keep it moist. For salads using a vinegar base put a little aside to toss in before serving.

Also to mellow the strength of onions, soak them in COLD water while you are making the rest of your recipe. Enjoy!!! Cheryl

1/4 medium red onion, minced
2 teaspoons kosher salt
8 ounces elbow macaroni (about 2 cups)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup sour cream
6 ounces cooked ham, cut into 1⁄3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 ribs celery, with leaves, diced
2 tablespoons chopped fresh dill

Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.

For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.

Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

Thank GOD it's over!

Capricorn 1 — Sun, 22 Jun 2008 20:28:00 GMT

I don't know about you, but this retrograde hit harder than ANY of the others in the past. And I for one am GRATEFUL it's over!!!

I know all planets retrograde, and there are glitches in them all. I have this attitude where Mercury Retrograde is concerned: I take the positive spin on things as this retrograde is a time where I can clean up some of the things that need to be put to rest once and for all. I look at it as a time where my words have much more impact than they do any other time; so I am apt to think harder before I speak. My emotions are stronger, so I am extremely careful in how I do employee evaluations and presentations. And I AM the Queen of Road Rage if you cut me off in traffic, so I drive more defensively.

About 2 weeks ago I was caught in rush hour traffic along I-635 here in Dallas. I was heading back home after an interview and proceeded to get onto 635-East heading home. Well, there I sat........

Now, I need to interject here.......2 months ago I had the air conditioning compressor replaced on the car but I had noticed that the cooling fan wasn't working since I got the car back from the repair shop. I thought I could get it taken care of when I got this new job and that whatever was wrong would be fixed. Boy, was I wrong!

Sitting stalled in traffic, I was looking at the clock on the radio and was getting worried because I needed to pick my youngest up from Summer Camp AND I had to drop off cakes to the Center for the cake decorating class.

All of a sudden I heard an idiot warning dinging. Those are the lights and whistles that go off in your car to tell you something you forgot...like an idiot. I looked all around and all of a sudden to my horror, I saw the temperature gauge hit the dead zone! Well, I pulled over, turned off the engine and waited till traffic started to move before I drove home. During my usual 15 minute drive home, I had to stop and start at least 10 times so the engine could cool.

I picked Monica up, dropped of the cakes and proceeded to go to the dealership where my car is serviced. I was pouring over the owner's manual waiting for the service technician to look V-ger over (that's the car's name...after Voyager....... it's a woman thing, ok?)

I went to the section of the manual where it had "overheating" and read that I did what I was supposed to do, but that if I was nowhere near a service center, I could run the heat till I could get there...well, DUH!!!! I totally forgot that part. I remember my Dad drilling that into my head should anything like that ever happened to any car I was driving. OK, I'm a blonde and I was having a moment!

Well, he looked it over and told me that the fan wasn't hooked back up when the compressor was replaced a couple of months ago. They couldn't fix the car right away because Chrysler doesn't make Voyagers anymore and the part had to come from the factory. I made an appointment and was told not to drive the car if possible (yeah, right) but if I had to use it, to drive the car with the heater running to avoid overheating till I could bring it back to get fixed.

Two weeks later, the part finally arrived, I got a phone call from the dealership and scheduled the car to get fixed. I also want to add here, that we had temperatures above normal, sometimes hitting over 100 degrees here in Texas...blowing record highs right out the window! There I was in scorching heat with the heat running...was I a sight! I think I sweated off 10 pounds!

Well, last Saturday, I sat in the dealership for eight LONG hours before the car was fixed. I can say that the air conditioning runs smoothly and is actually quite cold in the car now. The fluids had to be replaced, but it was time anyway because they were burnt, and the car runs like new. I think I might wait to buy a new one till the left-overs go on sale.

To add insult to injury, I went to look at my flight plans for July. Grandpop and Grandmom asked to have Monica stay with them this summer so I had booked the flights early to avoid the pay increases...again I was wrong!

Don't ask me how, but my dates for departure and arrival were changed and I ended up spending more for the round-trip tickets than originally thought. When I called American Airlines to inquire about the discrepancies, I was told they were not errors and that scheduled my flights that way. Now, I have to say that if I hadn't made a copy of my itinerary at the time of booking, I would have thought I had another blonde moment and made a mistake. But it looks like I'm leaving a day earlier adn coming home a day later....hmmmmmmmmmmm, maybe the Universe is trying to tell me something?

My PMS has been worse this month than any other month...I'd cry at the drop of a hat OR I could really have used the twinkie defense if I had been pushed a little farther. I'm never as overly emotional as I have been this past month.

Lastly, my phone, internet, and cable service had gone on the fritz. After about seven days of arguing with the phone/cable/internet company, it got fixed yesterday.

So, needless to say, I truly am EXTREMELY grateful this retrograde is over...cause honestly, I'm exhausted!!!

Enjoy your day! Cheryl

Chicken Kiev

Capricorn 1 — Thu, 12 Jun 2008 01:27:00 GMT

This could be an ideal Father's Day meal, or a Sunday supper. I love serving this dish with brown rice and steamed or grilled asparagus and glazed baby carrots (presentation is very important) Enjoy! Cheryl

4 whole chicken breasts skinless and boneless
Herb butter, recipe attached
Flour, for dredging
2 large eggs, beaten with 2 teaspoons water
1 cup bread crumbs for those with wheat/flour allergy, you can use potato or rice bread
1/4 cup vegetable oil

With a meat tenderizer, flatten the breasts between sheets of dampened wax paper until they are about 1/4-inch thick.

Arrange the chicken breasts skinned side down on a work surface, in the center of each mound 2 tablespoons of the herb butter, and cover the mixture with a fillet strip. Fold up the sides of the breasts to enclose the herb butter, forming the chicken into a "chop". Dredge the chops carefully in the flour, shaking off the excess, dip them in the egg mixture, and dredge them in the bread crumbs, patting the mixture onto the flesh. Arrange the chops on a rack set over a pan and chill the, uncovered, for at least 1 hour or overnight to let the crumbs dry. In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking. Brown the chops, transferring them as they are browned to a baking pan. Bake them in a preheated 350 degree oven for 20 minutes. The chicken may be kept warm, covered loosely, for up to 10 minutes.

Herb Butter:
1 stick unsalted butter, softened
1 tablespoons minced fresh chives
1 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon Dijon-style mustard
Salt and pepper, to taste

In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

My new life!

Capricorn 1 — Thu, 05 Jun 2008 02:43:00 GMT

Well, it's been a week since my brood have begun their lives separate from me. The first night, was, to say the least a very rough one. I couldn't sleep because, in my mind's eye, ALL of the kids should be in their rooms, listening to music, watching TV, or getting ready for bed. And when they weren't, I'd stay awake till they got home. That's when I could sleep. Amber left to serve with her Army Unit and our farewells were tearful. I anticipate some sleepless night till she's back on US soil.

The second night, I slept fitfully, waking up every hour to make sure the doors were locked; the lights were off; yuo know, anal stuff.

By the third night I was so exhausted, I slept the night through. When the weekend came, my son was back home, asking for cake, bread, quick fix-it meals. I made those for him, sent him on his way, and cleaned the house. I got to play MY music. I love to clean to Meatloaf's "bat out of hell" CD...it motivates me.

Monica, the youngest, has taken this pretty well in stride. Of course, she has her own social calendar that needs tending especially since Summer camp has started and Karate class has ended. There's a lunch to pack; a swimsuit and towel to wash and get ready for swim lessons the next day. Field trips to prepare for and outfits to match.

A co-worker invited me to go with her to the Recreation Center while she attended her cake decorating class. She wanted an unbiased opinion of her boxed cake and her decorating skills. I had mentioned to the instructor that I do not eat boxed cakes because of the preservatives and it's just as easy to bake my own. She asked me after class if I would help by baking her a butter cake for the next class the following night. Needless to say, the cake was a hit and I have orders to make 6 more for next week.

I'm making the class red velvet cake.

So, I have been busy getting into a new routine; meeting new people; spreading my wings. My cookbook is still in its rough draft stage; but now I can focus on it and give my recipes some exposure.

My co-worker and I are signing up for ballroom dancing to start in August.

So, all in all, I have entered this new life (sans children) with wide eyes and a bit of excitement....it's a little uncomfortable. I'm not used to putting me first............................but, I could get used to this. I'll have set-backs and slip-ups, but I have a great support system to keep me on the right track.

Lasagna Rolls

Capricorn 1 — Thu, 05 Jun 2008 01:12:00 GMT

These are VERY easy to do and if you choose, your kids can help make these. If you want meat lasagna rolls, add a pound of your favorite ground meat (beef, chicken, turkey), or if you want all veggie, add some finely chopped zucchini and carrots with the spinach. Enjoy!!! Cheryl

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce (whichever brand you prefer)
1 cup shredded mozzarella (about 4 ounces)

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour a thin layer of the marinara sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Wee Words of Wisdom

Capricorn 1 — Fri, 30 May 2008 14:01:00 GMT

The courage of life

is often a less dramatic spectacle than the

courage of a final moment,

but it is no less than a magnificent mixture of

triumph and tragedy.

People do what they must - in spite of

personal consequences,

in spite of obstacles and dangers and

pressures -

and that is the basis of all human morality.

~ John F. Kennedy ~

Wee Words of Wisdom

Capricorn 1 — Thu, 29 May 2008 13:59:00 GMT

If there were ever a time to dare, to make a difference,

to embark on something worth doing,

it is now.

Not for any grand cause, necessarily,

but for something that tugs at your heart,

something that's your aspiration,

something that's your dream.

You owe it to yourself to make your days here count.

Have fun.

Dig deep.

Stretch.

Dream big.

~ Macintosh computer ad, 1991 ~

Wee Words of Wisdom

Capricorn 1 — Wed, 28 May 2008 14:55:00 GMT

I have not ceased being fearful,

but I have ceased to let fear control me.

I have accepted fear as a part of life -

specifically the fear of change, the fear of the

unknown;

and I have gone ahead despite the pounding in my

heart that says:

turn back, turn back, you'll die if you venture too

far.

~ Erica Jong ~

Beef Stroganoff

Capricorn 1 — Wed, 28 May 2008 02:40:00 GMT

I scaled this down to serve 2......I know I've been asked to do this for some time, but with a house full; it didn't fit. Now that I'm cooking to way less, I'm sharing these single serve recipes for single serve residents. One for now...one for later! Enjoy! Cheryl

2 tablespoons unsalted butter
1/2 tablespoon all-purpose flour
1/2 cup beef broth
1 (1/2 pound) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup thinly sliced shallot
1/2 pound creminis, trimmed and halved (quartered, if large)
2 tablespoons sour cream, at room temperature
1/2 teaspoon Dijon mustard
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper

Accompaniment: buttered cooked wide egg noodles

Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm. Pat beef dry and season well with salt and pepper. Heat 1/2 tablespoon butter with 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Saute beef turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Cook noodles according to package. Drain and butter to taste. Pour onto serving platter

Heat remaining 1/2 tablespoon butter with remaining 1/2 tablespoon oil in same skillet over moderately high heat until hot but not smoking, then saute shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until the liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet, stir to combine, and then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately over noodles.