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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A simple tasty meal my family likes Ingredients:
1/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
fresh ground black pepper |
2 lbs top round steaks, cut into bite-sized pieces |
4 tablespoons butter or 4 tablespoons margarine |
4 ounces mushrooms, sliced |
4 green onions, sliced (include some tender green tops) |
1 -2 garlic clove, minced |
1 cup beef broth |
2 teaspoons dijon mustard |
1/2 cup dry white wine |
1/2 cup sour cream |
Directions:
1. Preheat oven to 350°; on a piece of waxed paper, combine the flour, salt, and pepper; dredge meat in mixture; reserve left-over flour.
2. In a Dutch oven, melt 2 tablespoons butter; add meat and brown on all sides 6-7 minutes.
3. Transfer meat to a plate; add mushrooms, green onions, and garlic to the pot; stir/saute 5 minutes until tender.
4. Transfer vegetables to the plate with the meat.
5. Melt remaining 2 tablespoons butter in pot; add reserved flour; stir until bubbly.
6. Add broth, mustard, and wine; stir until well blended.
7. Return meat and vegetables to pot; mix with gravy; bake, covered, about 1 1/2 hours until meat is tender.
8. Remove from oven and slowly stir in sour cream.
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