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Beef Stroganoff

January 22, 2010

From my friend Betty Ann.

Ingredients

* 2 pounds beef chuck roast
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces butter
* 4 green onions, sliced (white parts only)
* 4 tablespoons all-purpose flour
* 1 (10.5 ounce) can condensed beef broth
* 1 teaspoon prepared mustard
* 1 (6 ounce) can sliced mushrooms, drained
* 1/3 cup sour cream
* 1/3 cup white wine
* salt to taste
* ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon 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.

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