Beef Stroganoff III

Ingredients

• 10.5 ounce condensed beef broth canned
• 2 pounds beef chuck 
• 4 ounces butter 
• 6 ounce mushrooms drained sliced canned
• 4 tablespoons flour all-purpose
• 4  green onions sliced (white parts only)
• 8 servings ground pepper black to taste
• 1 teaspoon mustard prepared
• 8 servings salt to taste
• 0.3 cup cup heavy whipping cream sour
• 0.3 cup white wine 

Equipment

• frying pan

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.
3. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
4. Stir the flour into the juices on the empty side of the pan.
5. 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.
6. Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
7. Heat briefly then salt and pepper to taste.