Beef Stroganoff

Ingredients

• pound sbeef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• ounce sbutter
• green onions, slice d (white parts only)
• tablespoon sall-purpose flour
• (10.5 ounce) can condensed beef broth
• teaspoon prepared mustard
• (6 ounce) can slice d mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt and ground black pepper to taste

Instructions

1. Remove any fat and gristle from chuck roast; cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
2. Melt butter in a large skillet over medium heat. Add beef and brown quickly. Dotdash Meredith Food Studios
3. Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef. Dotdash Meredith Food Studios
4. Stir flour into pan juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Reduce heat to low and stir in mustard. Cover and simmer until beef is tender, about 1 hour. Dotdash Meredith Food Studios
5. Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper. Dotdash Meredith Food Studios
6. Enjoy served over hot cooked noodles. DOTDASH MEREDITH FOOD STUDIOS