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12 pounds beef chuck roast
1 tablespoon salt
1 tablespoon ground black pepper
1-1/2 pounds butter
24 green onions, sliced (white parts only)
1-1/2 cups all-purpose flour
6 (10.5 ounce) cans condensed beef broth

2 tablespoons and 1/4 teaspoon prepared mustard
6 (6 ounce) cans sliced mushrooms, drained
2 cups sour cream
2 cups white wine
salt to taste
ground black pepper to taste


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.
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.
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.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

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