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Traditional Beef Stroganoff

Serves 6 · 80 minutes

Allergens named in the ingredients: Gluten, Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

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.