- 2 lbs beef
- 1/2 t salt
- 1/2 t pepper
- 4 oz. butter
- 6 green onions (chopped)
- 4 T flour (heaping)
- 2 cups beef broth
- ~ 1 t mustard
- 1.5 cups mushrooms (sliced)
- 1/2 cup sour cream (full, or slightly more)
- ~ 1/3 cup white wine
- 2 lbs egg noodles
- Cut beef into strips and season with salt and pepper
- In skillet, melt the butter and brown the beef. Push them off to one side. Add onions and mushrooms and cook for 3-5 minutes, then push to the side with beef.
- Stir in flour into the juices on empty side of pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for ~ 1/2 hour.
- Five minutes before serving, stir in sour cream and white wine. Heat briefly then serve over noodles. Serves ~ 4.