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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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 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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