This recipe is from Jen’s mother. Scroll down for saucy version.

Ingredients

• 1 pound beef chuck roast
• 1/4t salt
• 1/4t ground black pepper
• 2 ounces butter
• 2 green onions, sliced (white parts only)
• 2T all-purpose flour
• 1/2 (10.5 ounce) can condensed beef broth
• 1/2t  prepared mustard
• 1/2 (6 ounce) can sliced mushrooms, drained
• 3 T + 2t sour cream
• 2 T + 2t  white wine
• Salt & ground black pepper to taste

Directions

1. 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.
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.
3. Stir the flour into the juices on the empty side of the pan. Continue stirring until the roux goes light blonde.
4. Stream in beef broth while stirring and bring to a boil, continue stirring until smooth. Stir in the wine and incorporate.
5.  Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
6. Five minutes before serving, stir in the mushrooms, and sour cream. Heat briefly then salt and pepper to taste.

I prefer the Saucy Version because it freezes well, and you can always reheat and drink the gravy when you’re feeling sad.

Emotionally Supportive, Jimi

Saucy Version 

Ingredients

• 1 pound beef chuck roast
• 1t salt
• 1t ground black pepper
• 5T butter
• 2 green onions, sliced (white parts only)
• 1/4 C all-purpose flour
• 16 oz beef bone broth
• 1t prepared mustard
• 12 oz of dried porcini mushrooms, soaked in hot water
• 1/3 C sour cream
• 1/4 C Riesling wine
• Salt & ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with salt.
2. In a medium (~4qt)  skillet over medium-high heat, melt 2T of butter and brown the beef strips quickly, then push the beef strips off to one side; add the other 3T butter.
3. Set heat to med-low, add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
4. Tilt the pan so the juices collect in empty side. Stir the flour into the juices and pour in beef broth and wine while stirring, and bring to a boil.
5.  Set heat to low and stir in mushrooms, pepper, and mustard. Cover and simmer for ~1 hour or until the meat is tender.
6. Five minutes before serving, stir in the sour cream to combine.
7. Salt and pepper to taste.
8. Serve over wavy egg noodles.