Ingredients
- 2 pounds (900 g) beef chuck roast
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) ground black pepper
- 8 tablespoons (110 g) butter
- 4 green onions (white parts only), sliced
- 4 tablespoons (60 ml) all-purpose flour
- 10.5 ounces (300 ml) condensed beef broth
- 1 teaspoon (5 ml) prepared mustard
- 6 ounces (150 g) sliced canned mushrooms, drained
- ⅓ cup (160 ml) sour cream
- ⅓ cup (160 ml) white wine
- Salt to taste
- Ground black pepper to taste
Make it step by step
- Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.