Beef Stroganoff III

By á-10847

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." — Donna

Suggestion: try marinating the beef (sirloin) in red wine for a couple of hours and add a chopped clove of garlic (at the same time the green onions are added).

Ingredients

• Original recipe makes 6 to 8 servings
• 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 white wine or 1 Tbs. Worchestershire sauce
• salt to taste
• ground black pepper to taste
• Help Tip:I would cook my beef separately from everything else because the sauce that it simmered in all but cooked off. It even burned a little in some spots at the bottom of the pan. I had to keep adding broth to it.
• Next time I will simmer the beef for a couple of hours in some beef broth. Simmering for only an hour didn't leave the meat tender enough to my liking

Preparation

Step 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.

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.