Beef Stroganoff III

author: Donna source:


  • 2 pounds beef chuck roast

  • ½ teaspoon salt

  • ½ 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

  • ⅓ cup sour cream

  • ⅓ cup white wine

  • salt to taste

  • ground black pepper to taste


  • 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.

  • 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.

  • 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.

  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.