White wine, sour cream, mushrooms, beef chuck roast, and beef broth are the ingredients for this beef stroganoff. It’s worth the effort and the greatest I’ve ever tasted. For more than 20 years, I have been preparing this dish! Serve with noodles or rice.
components:
- Two pounds of beef chuck roast
- One-half teaspoon of salt
- Half a teaspoon of ground black pepper
- 4 ounces of butter
- Four green onions (only the white portions) cut
- Four tablespoons of every-purpose flour
- One 10.5-oz can of condensed beef broth
- One teaspoon of made mustard
- One 6-ounce can of sliced, drained mushrooms
- Half a cup of sour cream
- One-third cup of white wine
- Add ground black pepper and salt to taste.
Instructions:
Slice the chuck roast into 2-inch-long, ½-inch-thick strips after removing any excess fat and gristle. Add half a teaspoon of salt and half a teaspoon of pepper for seasoning.
In a large skillet over medium heat, melt the butter. Add the steak and brown it rapidly.
To one side of the skillet, push the beef. Add the onions and simmer, stirring, for 3 to 5 minutes. Then, push the beef aside.
On the pan’s empty side, stir the flour into the juices. Add the beef broth and stir continuously until it comes to a boil. Reduce the heat and add the mustard. The beef should be tender after an hour of simmering under cover.
Stir in sour cream, white wine, and mushrooms 5 minutes before serving. Add salt and pepper to taste and cook until thoroughly cooked.
Serve over freshly cooked noodles and enjoy.
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