Ingredients
- 2 pounds beef chuck roast
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tbsp all-purpose flour
- 1 (10 1/2- ounce) can condensed beef broth
- 1 tsp prepared mustard
- 1 (6-ounce) can mushrooms, sliced, drained
- 1/3 cup sour cream
- 1/3 cup white wine
- Salt to taste
- Black pepper to taste
- 1 pound pasta of choice (wavy)
Preparation
Step 1
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 tsp of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to on side. Add teh onions and cook slowled for 3 to di minutes, themn push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. pour in been broth and bring to a boil, stirring constantly. Lower the heat and stir inmustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes befor serving, stir in the mushrooms, sour cream and white wine. Heat briefly then salt and pepper to taste.
5. Boil, cook and drain wavy pasta.
6. To serve, place pasta on dish and spoon out meat mixture over the top.