Healthier Beef Stroganoff III

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 salt and 1/2 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
3. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
4. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

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Reviews (8)

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36

Sarah Jo

Jun. 9, 2012

"I added a half teaspoon of garlic powder and onion powder when I seasoned the meat with salt and pepper. Right before serving, I added a teaspoon each of dried basil and dried oregano. I DID take the ..." See morerecipe submitter's suggestion and serve this over whole wheat pasta (with garlic green beans on the side). NO leftovers. My family ate every single bite of this dish. Very good. Noone could tell that this was "lighter", which tickled me."

6

kierstenjoy

Dec. 2, 2012

"Excellent recipe!!..." See more"

5

jenalive

Nov. 13, 2012

"Realy good. Really easy. Even my picky 3 yr old ate his. Thanks!..." See more"