Beef Stroganoff III

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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