Beef Stroganoff

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

2 pounds beef chuck roast

½ teaspoon salt

½ 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

⅓ cup sour cream

⅓ cup white wine

salt and ground black pepper to taste

Directions

Remove any fat and gristle from chuck roast; cut into strips 1/2-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.

Melt butter in a large skillet over medium heat. Add beef and brown quickly.

Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.

Stir flour into 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 beef is tender.

Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.

Serve over noodles.