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Beef Stroganoff III

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.”


Here’s What You Need

  • 1/3 cup white wine
  • 1/2 teaspoon ground black pepper
  • 2 pounds beef chuck roast
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1 (6 ounce) can sliced mushrooms, drained
  • 4 tablespoons all-purpose flour
  • 4 ounces butter
  • 1 (10.5 ounce) can condensed beef broth
  • ground black pepper to taste
  • salt to taste
  • 4 green onions, sliced (white parts only)
  • 1/3 cup sour cream

Instructions

  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long.
  2. Season with 1/2 teaspoon of both salt and pepper.
  3. 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.
  4. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  5. Stir the flour into the juices on the empty side of the pan.
  6. Pour in beef broth and bring to a boil, stirring constantly.
  7. Lower the heat and stir in mustard.
  8. Cover and simmer for 1 hour or until the meat is tender.
  9. Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
  10. Heat briefly then salt and pepper to taste.

Nutrition Facts

Servings: 8, Calories: 294, Fat: 21.9g, Cholesterol: 86mg, Sodium: 662mg, Carbohydrate: 5.5g, Protein: 17g

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