Ingredients
8
8 servings
- •2 pounds beef chuck roast
- •0.5 teaspoon salt
- •0.5 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
- •0.33333334326744 cup sour cream
- •0.33333334326744 cup white wine
- •salt and ground black pepper to taste
Instructions
- Remove any fat and gristle from chuck roast; cut into strips 1/2-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
- Melt butter in a large skillet over medium heat. Add beef and brown quickly.
- 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.
- Stir flour into 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 beef is tender.
- Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.
- Serve over noodles.
Nutritional Facts
Per 8 servings
- Calories: 304
- Carbohydrate: 6g
- Fat: 23g
- Fiber: 1g
- Protein: 17g
- Sugar: 1g
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