Ingredients

• 2 pounds beef chuck roast
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 4 ounces butter
• 4 greens onions , white parts only
• 4 tablespoons all-purpose flour
• 1 , 10.5 ounce
• 1 teaspoon prepared mustard
• 1 , 6 ounce
• 0.33 cups sour cream
• 0.33 cups white wine
• salt and ground black pepper to taste

Instructions

1. 1 Remove any fat and gristle from chuck roast; cut into strips ½-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
2. 2 Melt butter in a large skillet over medium heat. Add beef and brown quickly.
3. 3 Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.
4. 4 Stir flour into 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 beef is tender.
5. 5 Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.
6. 6 Enjoy served over hot cooked noodles.

Nutrition per serving