Ingredients: |
Ingredients: 2 pounds of beef chuck roast ½ teaspoon of salt ½ teaspoon of ground black pepper 4 ounces of butter 4 green onions, sliced (white parts only) 4 tablespoons of all-purpose flour 1 (10.5 ounce) can of condensed beef broth 1 teaspoon of prepared mustard 1 (6 ounce) can of sliced mushrooms, drained ⅓ cup of sour cream ⅓ cup of white wine 1 (12 ounce) package of egg noodles
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Directions: |
Directions:Trim and 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. 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.
Place a 5-quart pot of water onto stove over medium high heat (add teaspoon of salt to add flavor and reduce stickiness). Bring to rapid boil, and add 1 bag of egg noodles, stir and return to boil. Cook for 6 to 7 minutes, or to desired firmness. Drain and serve.
While noodles are cooking, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. |