Creamy Beef Stroganoff with Ground Beef and Mushrooms

The offering to use beef chuck roast, beef broth, white wine, mushrooms, and sour cream is what makes beef Stroganoff …. It is the best I’ve ever had and well worth the effort. I have been in charge of this dish for more than 20 years!

Ingredients

The number of servings (1×) according to the initial recipe is 8

• 2 pounds beef chuck roast
• ½ teaspoon salt
• ½ 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
• ⅓ cup sour cream
• ⅓ cup white wine
• salt and ground black pepper to taste

Directions

• Obtain the beef chuck roast and trim off any fat and gristle. Cut the meat into ½ inch by 2-inch strips. Season with ½ teaspoon of salt and ½ of pepper.

• Melt the butter in a large skillet over medium heat when it is on; add the beef and stir well until brown.

• Sandwich the beef on one side of the pan. Add onions, and after 3-5 minutes, push aside to the beef with a spatula to cook.

• Introduce flour to the sides of the pan. Pour in the beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for one hour or until the beef is tender.

• Before serving the meal, stir in the mushrooms, sour cream, and white wine for the last five minutes. Cook until heated through and then add salt and pepper to taste.

• Serve hot over noodles that are already cooked and enjoy.