Beef Stroganoff


2 lb beef chuck roast
1/2 tsp salt
1/2 tsp black pepper
4 oz butter
4 green onions, chopped
4 tbsp all purpose flour
1 can condensed beef broth
1 tsp prepared mustard
6 oz can mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt and pepper to taste


Remove excess fat and gristle from roast and cut meat into 1/2 inch thick strips, about 2 inches long each. Toss in a bowl with 1/2 tsp of both salt and pepper.

Heat up a large skillet on medium heat and melt the butter. Cook the beef strips until just browned and set off on a separate plate. Add the onions and cook on medium low until softened.

Stir if flour into the juices and cook for a minute or two or until slightly browned and then add the beef broth and bring to a boil, stirring constantly. Readd the beef and cook on low heat, covering and simmering for 1 hour or until beef is tender.

At the last five minutes before serving or when beef is tender, stir in the mushrooms, sour cream, and white wine. Heat through and check seasonings, adding salt and pepper if needed.

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