Ingredients

• 2 pounds beef chuck roast
• 0.5 teaspoons salt , plus more to taste
• 0.5 teaspoons ground black pepper , plus more to taste
• 3 tablespoons unsalted butter , divided
• 8 ounces white button mushrooms , sliced
• 4 greens onions , white and green parts
• 0.33 cups white wine
• 1.25 cups reduced-sodium beef stock , divided
• 0.25 cups all-purpose flour
• 1 teaspoon prepared mustard
• 0.33 cups light sour cream

Instructions

1. 1 Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
4. 4 Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.

Nutrition per serving