Beef Stroganoff

via Lizzy Writes

This was yummy and the easiest of several stroganoff recipes I have tried.  Also, probably not very good for you at all.

2 pounds beef chuck roast, trimmed of excess fat and cut into 1/2" thick strips (against the grain)
1 stick (4 ounces) butter
4 green onions, sliced
4 Tablespoons flour
1 (10 1/2 ounce) can beef broth
1 teaspoon Dijon mustard
1 cup Baby Bella mushrooms, sliced
1/3 cup sour cream
1/3 cup white wine*
salt and pepper, to taste

Melt butter over medium-high heat in a large skillet. Season beef with salt and pepper and add to pan when butter is bubbling. Brown beef strips for 5 minutes and then push to one side of the pan. Add the green onions to the beef juice and butter and saute for 4 - 5 minutes, then push to side with the beef.

Stir the flour into the juices and the melted butter until combined and thick. Slowly pour in beef broth, stirring continuously, and bring to a boil. Stir beef, onions and sauce all together along with the mustard. Lower heat and cover. Simmer for one hour over low heat, stirring occasionally.

After meat is tender (should take the full hour), stir in mushrooms, sour cream and white wine. Let simmer another 10 minutes and season with salt and pepper. Serve over cooked egg noodles.