2 lb beef chuck roast
1/2 tsp salt
1/2 tsp pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 Tbls flour
1 1/4 c beef broth
1 tsp mustard
1 small can of sliced mushrooms, drained
1/3 c sour cream
1/3 c white wine
Remove fat from roast and cut into strips about 2 inches long. Season with salt & pepper. In large skillet, melt butter and brown strips quickly. Push to one side of skillet. Add onions and cook 3-5 minutes – add to the meat.
Stir flour into juices on empty side of pan. Pour beef broth in and bring to a boil, stirring constantly. Lower heat and add mustard. Mix meat and onions in to broth. Cover and simmer for an hour.
5 minutes before serving, add mushrooms, sour cream and white wine. Salt & pepper to taste.
Recipe Source: Allrecipes