Ingredients
8
8 servings
- •2 pounds beef chuck roast
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •1 tablespoon butter
- •½ pound white mushrooms, sliced
- •4 green onions, sliced (white and green parts)
- •2 tablespoons butter, divided
- •⅓ cup white wine
- •¼ cup all-purpose flour
- •1 ¼ cups reduced-sodium beef stock, divided
- •1 teaspoon prepared mustard
- •⅓ cup light sour cream
- •salt and ground black pepper to taste
Instructions
- 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 salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 256
- Carbohydrate: 6g
- Fat: 18g
- Fiber: 1g
- Protein: 16g
- Sugar: 1g
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