1 lb beef chuck roast
1/2 tsp salt
1/2 tsp ground black pepper
1 stick butter
4 green onions, sliced (white parts only)
4 tbsp flour
1 can beef broth
1 tsp brown mustard
6 oz sliced mushrooms
1/3 cup sour cream
1/3 cup milk or white wine
1 lb egg noodles
- Remove any fat from the roast, and cut into strips 1/2 inch thick by 2 inches long. Season with salt and pepper.
- In a large skillet, melt the butter and quickly brown the beef, then push the beef off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
- Stir the flour into the 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 and milk.
- Cover and simmer for about 45 minutes. Stir in mushrooms and sour cream, and simmer for another 15 minutes.
- Salt and pepper to taste, and serve over egg noodles.