Recipe by chia
I have made this for years, my oldest used to call it beef strong enuf:) she still loves it, the gravy is fantastic. I serve this over cooked egg noodles. Updating to day I have been adding 1 tbsp fresh tarragon lately, optional.
Top Review by Gerry sans Sanddunes
Rummaging through an ill-equipped pre-grocery day fridge, I mistakingly used hot mustard for the Dijon; substituted a large heel (and VERY much-more-than-the-2-tbsp the recipe called for) of red wine instead of white; and browned the mushrooms in chopped garlic before tossing them into the beef. It all came out a definite 5 stars. Thank you Chia. This is an easy one. I shall make it often.
- 2 lbs top round steaks, cut into strips
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 3 scallions, sliced
- 1 (10 1/2 ounce) can beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine
- 1 lb mushroom, quartered
- 1 cup sour cream
Directions See How It's Made
- In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside.
- Add scallions to the pan, saute.
- Add flour and stir.
- Add mustard, broth, and wine; stir and bring to simmer.
- Add scallions and beef back to pan; cover and simmer for 30 minutes.
- Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes.
- Uncover and add sour cream.
- Simmer uncovered, stirring until well blended. serve over noodles.