Beef Stroganoff

Ingredients

• 2 lb beef chuck roast (fat and gristle removed, cut into strips 1/2-inch thick by 2-inches long)
• 0.5 tsp salt (for seasoning beef)
• 0.5 tsp ground black pepper (for seasoning beef)
• 4 oz butter
• 4 green onions (sliced (white parts only))
• 4 tbsp all-purpose flour
• 10.5 oz condensed beef broth (1 can)
• 1 tsp prepared mustard
• 6 oz sliced mushrooms (1 can, drained)
• 0.33333334326744 cup sour cream
• 0.33333334326744 cup white wine
• salt and ground black pepper (to taste)

Steps

1. 1

   Remove any fat and gristle from chuck roast; cut into strips ½-inch thick by 2-inches long.

2. 2

   Season the beef strips with ½ teaspoon salt and ½ teaspoon pepper.

3. 3

   Melt butter in a large skillet over medium heat.

4. 4

   Add beef to the skillet and brown quickly.

5. 5

   Push beef to one side of the skillet. Add sliced green onions; cook and stir for 3 to 5 minutes, then push to the side with beef.

6. 6

   Stir flour into pan juices on the empty side of the pan.

7. 7

   Pour in beef broth and bring to a boil, stirring constantly.

8. 8

   Reduce heat to low and stir in mustard.

9. 9

   Cover and simmer until beef is tender, about 1 hour.

10. 10

    Five minutes before serving, stir in mushrooms, sour cream, and white wine.

11. 11

    Cook until heated through; season with salt and pepper to taste.

12. 12

    Enjoy served over hot cooked noodles.

Notes

You can use fresh sauteed mushrooms instead of canned if preferred. If you use sirloin or tenderloin strips instead of chuck roast, reduce simmering time to 20 minutes. Serve over rice or noodles.

Nutrition per serving

• main dish
• beef
• dinner
• creamy
• comfort food
• stovetop