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Beef Stroganoff III
Beef Stroganoff III
6
INGREDIENTS
  • 2 pounds beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces butter
  • 4 green onions, sliced (white parts only)
  • 4 tablespoons all-purpose flour
  • 1 (10.5 ounce) can condensed beef broth
  • 1 teaspoon prepared mustard
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1/3 cup sour cream
  • 1/3 cup white wine
  • salt to taste
  • ground black pepper to taste
INSTRUCTIONS
  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.