The members of Klub Katalog are accomplished chefs and we enjoy sharing and making recipes for each other to enjoy. Tonight I made Sara's beef stroganoff, which is Katy's favorite and a good meal for cooler weather.
2 1/2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon black pepper
5 ounces butter
5 green onions, white parts only
1/4 cup and 1 tablespoon all-purpose flour
1 1/4 cans (10.5 ounces) condensed beef broth
1 1/4 teaspoons prepared mustard
1 1/4 cans (6 ounces) sliced mushrooms, drained
1/3 cup and 1 tablespoon and 1 teaspoon sour cream
1/3 cup and 1 tablespoon and 1 teaspoon white wine
Salt to taste (Kosher is best)
Ground black pepper to taste
Egg noodles, white rice or potatoes
(Recipe scaled to feed 6-8 people)
Remove any fat and gristle from the roast and cut into 2 inch long, 1/2 inch thick strips. Season with the 1/2 teaspoon salt and pepper.
In large skillet over medium heat, melt the butter and brown the beef strips quickly. Push the beef strips to one side.
Add the onions to the empty side of the skillet and cook slowly for 3-5 minutes. Push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan (forming a roux). Pour in the beef broth and bring to a boil, stirring all the bits from the bottom into the sauce. Lower the heat and stir in the mustard.
Combine both sides of the skillet, stirring well, then cover and simmer for 1 hour or until the meat is tender.
5 minutes before serving, stir in the mushrooms, sour cream and white wine. Heat briefly, but DO NOT boil. Salt and pepper to taste and serve over noodles, rice or potatoes.