Beef Stroganoff

Beef Stroganoff

 "This can be served over either rice or noodles. A little work but worth the effort."

Ingredients 
Original recipe makes 6 to 8 servings

•  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

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.

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