by Mike Watts
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Beef Stroganoff - Serves 8
two pounds beef chuck roast
1/two teaspoon salt
1/two teaspoon ground black pepper
four ounces low fat butter
four green onions, sliced (white parts only)
four tablespoons all-purpose flour
1 (ten.five ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup low fat sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
1 (24 ounce) package of egg noodles, cooked
Remove any fat and gristle from the roast and cut into strips 1/two inch thick by two inches long.
Season with 1/two teaspoon of both salt and pepper.
In a substantial skillet more than medium heat, melt the butter and brown the beef strips speedily, then push the beef strips off to 1 side.
Add the onions and cook slowly for 3 to five 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 continuously.
Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes just before serving, stir in the mushrooms, sour cream, and white wine.
Heat briefly then salt and pepper to taste. Serve more than hot egg noodles.
Amount Per Serving Calories: 214 | Total Fat: 16.9g | Cholesterol: 56mg
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