Beef Stroganoff

Ingrédients

• 1 tsp yellow mustard
• 2 tbsps green onion
• 1/4 cup all purpose flour
• 5 tbsps cooking wine
• 1/3 tasse sour cream
• 4 oz butter
• 1/2 cuillère à soupe black pepper
• 1/2 cuillère à café salt
• 1 can condensed beef broth
• 1 boîte de conserve mushroom soup
• 2 lbs beef chuck roast
• 6 oz mushrooms

Directives

1. Remove any fat and gristle from beef roast and cut into strips 1/2" thick by 2" long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the strips quickly, then push the beef strips off to one side.
3. Add onions (sliced, white part only) and cook slowly for 3 to 5 minutes, then push to side with the beef strips.
4. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly.
5. Lower the heat and stir in mustard. Cover and simmer for about 1 hour or until the meat is tender.
6. Five minutes before serving, stir in the mushrooms, sour cream, can of cream of mushroom soup, and white cooking wine.
7. Heat briefly then salt and pepper to taste.