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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 12 2014

Sochi Games - Beef Stroganoff

    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 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.