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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I have made this for years, my oldest used to call it beef strong enuf:) she still loves it, the gravy is fantastic. I serve this over cooked egg noodles. Updating to day I have been adding 1 tbsp fresh tarragon lately, optional. Ingredients:
2 lbs top round steaks, cut into strips |
salt and pepper |
4 tablespoons butter |
4 tablespoons flour |
3 scallions, sliced |
1 (10 1/2 ounce) can beef broth |
1 teaspoon dijon mustard |
2 tablespoons white wine |
1 lb mushroom, quartered |
1 cup sour cream |
Directions:
1. In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside.
2. Add scallions to the pan, saute.
3. Add flour and stir.
4. Add mustard, broth, and wine; stir and bring to simmer.
5. Add scallions and beef back to pan; cover and simmer for 30 minutes.
6. Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes.
7. Uncover and add sour cream.
8. Simmer uncovered, stirring until well blended. serve over noodles.
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