1 pound beef chuck roast - cut into thin strips
2 ounces butter
1 small onion chopped
2 tablespoons all-purpose flour
1/2 (10.5 ounce) can condensed beef broth
1/2 teaspoon mustard
8 ounces fresh mushrooms, sliced
1/2 cup sour cream
ground black pepper to taste
cooked egg noodles
Add the onion slices and mushrooms and cook slowly for 3 to 5 minutes, until onion is tender. Remove from the pan. Set aside
(Sometimes I add some red wine to the beef, and then I let the mushrooms and onions simmer in it.)
Stir the flour into the juices. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Put the meat, mushrooms and onions back into the pan. Cover and simmer for 30-45 minutes or until the meat is tender.
Stir in sour cream. Adjust seasoning to taste, adding salt and pepper, as needed.
Serve on egg noodles.
Tags: Beef Stroganoff recipe