Traditional Beef Stroganoff

• 2 pounds (900 g) beef chuck roast
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) ground black pepper
• 8 tablespoons (110 g) butter
• 4 green onions (white parts only), sliced
• 4 tablespoons (60 ml) all-purpose flour
• 10.5 ounces (300 ml) condensed beef broth
• 1 teaspoon (5 ml) prepared mustard
• 6 ounces (150 g) sliced canned mushrooms, drained
• ⅓ cup (160 ml) sour cream
• ⅓ cup (160 ml) white wine
• Salt to taste
• Ground black pepper to taste

Ingredients for 6 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper.

2. 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.

   Stovetop
3. 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.

   Stovetop
4. 4

   Cover and simmer for 1 hour or until the meat is tender.

   Stovetop
5. 5

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