Beef Stroganoff


60 min


  * 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


  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.