Beef Stroganoff

01Method

1. 1

   Trim all fat and gristle from the roast, then slice into strips roughly 1/2-inch thick and 2 inches long. Season the strips with salt and pepper and set aside.

2. 2

   In a large skillet over medium heat, melt a portion of the butter and cook the mushrooms and green onions, stirring occasionally, until the mushrooms are nicely browned, about 6 minutes. Remove to a bowl. Add more butter to the same pan and brown half the beef strips, stirring, for about 5 minutes; transfer to a separate bowl. Repeat with the remaining butter and beef strips. Deglaze the hot skillet with the wine, scraping up any browned bits from the bottom with a wooden spoon.

3. 3

   In a jar with a tight-fitting lid, shake together a portion of the beef stock with the flour until smooth. Whisk this mixture into the skillet, then stir in the remaining stock and mustard. Return the beef strips to the pan, bring to a gentle simmer, cover, and cook until the beef is tender, about 1 hour.

4. 4

   About 5 minutes before serving, stir in the mushroom mixture and sour cream and heat through. Adjust seasoning with salt and pepper as needed.