Beef Stroganoff III
Ingredients
- 2 lb beef chuck roast
- ½ tsp salt
- ½ tsp ground black pepper
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 Tbsp all-purpose flour
- 1 (10.5-oz) can condensed beef broth
- 1 tsp prepared mustard
- 1 (6-oz) can sliced mushrooms, drained
- ⅓ cup sour cream
- ⅓ cup white wine
- 1 (16-oz) pkg egg noodles
Instructions
- Remove any fat and gristle from the roast and cut into strips ½-inch-thick by 2 inches long. Season with ½ tsp 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 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. Serve over buttered noodles.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
304
|
304
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 17 | 17 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 619 | 619 |
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