Beef Stroganoff

by

I have always been a big fan of beef stroganoff but have never tried it from scratch.  This is a pretty good recipe and really simple to make. And another bonus, it’s easy on the pocket book.

Please see my notes below for suggestions.

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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
1 teaspoon prepared mustard
1(6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup of white wine
Egg noodles or rice
salt to taste
ground black pepper to taste

Directions
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.

Notes:
The recipe calls for beef chuck roast but I will use a different cut of meat next time.  It came out just a bit tough for my liking.

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