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Saute beef in oil until beef is well browned on all sides. Remove from pan and keep warm. Add onions, garlic and carrots, saute for 15 minutes. Smooth vegetables into an even layer and place meat on top. Pour wine and broth over, add bay leaves and cover. Simmer for 1 1/2 hours. Strain off broth into a saucepan. Bring to a boil and cook until reduced to 2 cups. In a medium pan, make a roux of the butter and flour. Stir in broth and cook until thickened. Add horseradish and mustard. Stir well. Add sour cream and heat gently. Do not boil. Pour sauce over meat and vegetables and heat through.
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