This dish is not difficult to make, and definitely worth making for a delicious family dinner. I like to serve it overtop egg noodles, however it would also taste great with rice.
The recipe is as follows:
PREP TIME: 30 mins
COOK TIME: 1 hr
TOTAL TIME: 1 hr 40 mins
MAKES: 8 servings
- 1 kg (2 pounds) beef chuck roast
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 113 g (4 oz) butter
- 4 green onions, sliced (white parts only)
- 4 tbsp all-purpose flour
- 1 (300g / 10.5 oz) can condensed beef broth
- 1 tsp dijon mustard
- 170g (6 oz) mushrooms, sliced and sautéed
- 1/3 cup sour cream
- 1/3 cup white wine
- Salt, to taste
- Ground black pepper, to taste
Remove any fat and gristle from the beef and cut into strips 1.3 cm (1/2 inch) thick by 5 cm (2 inches) long. Season with 1/2 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.
– Elena ☆