Healthier Beef Stroganoff III

Ingredients

• 2 pounds beef chuck 
• 1.3 cups beef stock divided reduced-sodium
• 2 tablespoons butter divided
• 0.3 cup flour all-purpose
• 4  green onions sliced (white and green parts)
• 0.5 teaspoon ground pepper black
• 8 servings salt and ground pepper black to taste
• 1 teaspoon mustard prepared
• 0.5 teaspoon salt 
• 0.3 cup cup heavy whipping cream light sour
• 0.5 pound mushrooms white sliced
• 0.3 cup white wine 

Equipment

• bowl
• frying pan
• whisk

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 salt and 1/2 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat.
3. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
4. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips.
5. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
6. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
7. Stir in the prepared mushrooms and the sour cream five minutes before serving.
8. Heat briefly and season with salt and pepper.