Beef Stroganoff III
"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."
Ingredients
- 2 pounds beef chuck roast
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 4 ounces salted butter
- 4 green onion (scallion) sliced (white parts only)
- 4 tsp all-purpose flour all-purpose flour
- 12 ounces beef stock or broth
- 1 tsp mustard (prepared)
- 1 cup mushrooms sliced
- 1/3 cups sour cream
- 1/3 cups white wine
- salt to taste
- black pepper ground black pepper to taste
Instructions
- 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.
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