Beef Stroganoff

Beef Stroganoff

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

Directions

- 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.

- 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.

- 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.

- Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.