Ingredients
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
2 Tsp minced garlic (my own addition to the recipe)
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
2 TBS Worchestshire Sauce (again my own addition)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Egg Noodles (tossed with EVOO and Poppy Seeds)
Directions
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.
5. Serve over noodles.
Serving: 8 (unless you’re feeding a bunch of guys, then it’s only 4)
Come Over... & Come Hungry 