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Directions   (1)   Remove   any   fat   and   gristle   from   the   roast   and   cut   into   strips   1/2   inch   thick   by   2   inches   long. Season with 1/2 teaspoon of both salt and pepper. (2)   In   a   large   skillet   over   medium   heat,   melt   the   butter   and   brown   the   beef   strips   quickly,   then push   the   beef   strips   off   to   one   side.   Add   the   onions   and   cook   slowly   for   3   to   5   minutes,   then   push to the side with the beef strips. (3)   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.   Cover   and   simmer   for   1   hour   or   until   the meat is tender. (4)   Five   minutes   before   serving,   stir   in   the   mushrooms,   sour   cream,   and   white   wine.   Heat   briefly then salt and pepper to taste. Footnotes Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Recipe by: Donna "I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."
Ingredients 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt and pepper to taste Add all ingredients to list
Beef Stroganoff III
Donna’s Beef Stroganoff III
541-488-1579 7am - Midnight, 7 days a week limited hours on holidays 2268 Ashland Street, Ashland, Oregon 97520 Meat  &  Poultry