Ingrédients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon black pepper
4 oz butter
4 green onions , sliced ( white part only )
4 tablespoons all-purpose flour
Beef broth 1 ( 10.5 ounce) can condensed
1 teaspoon prepared mustard
1 (6 oz) can sliced mushrooms , drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
black pepper to taste
Directions
Trim fat and gristle and roast cut into strips 1/ 2 inch thick by 2 inches long . Season with 1/2 teaspoon salt and pepper.
In a large skillet over medium heat , melt the butter and fry the beef strips quickly , then push the beef strips on one side. Add onion and cook slowly for 3-5 minutes, then press the side with the beef strips .
Mix the flour into the juices on the empty side of the pan. Pour the beef broth and bring to a boil , stirring constantly. Reduce heat and stir in the mustard. Cover and simmer for 1 hour or until meat is tender.
Five minutes before serving , add the mushrooms , sour cream and white wine . Heat briefly then salt and pepper to taste.
