Beef Stroganoff III

By Brie

"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."

“This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine. Serve over steamed rice or noodles.”

Ingredients

• 2 pounds beef chuck roast or sirloin
• garlic to taste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)or yellow or sweet
• 4 tablespoons all-purpose flour & or corn starch-dissolve in stock 1st.
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard & Worcestershire
• 2 (12 ounce) can sliced mushrooms, drained-add with beef or FRESH
• 1/3 cup sour cream & 1/3 C. cream cheese
• 1/3 cup white wine can omit if marinated before splash of Sherry @ end
• salt to taste
• ground black pepper to taste

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, ten set aside. 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.