Source: All Recipes

Ingredients

• 2 pounds beef chuck roast
• ½ teaspoon salt
• ½ 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
• ⅓ cup sour cream
• ⅓ cup white wine
• salt and ground black pepper to taste

Directions

• Step 1

  Remove any fat and gristle from chuck roast; cut into strips 1/2-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.

• Step 2

  Melt butter in a large skillet over medium heat. Add beef and brown quickly; push to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.

• Step 3

  Stir flour into 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 beef is tender.