Prep 30 mins
Cook 1 hr 30 mins
A simple tasty meal my family likes
- 1⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 2 lbs top round steaks, cut into bite-sized pieces
- 4 tablespoons butter or 4 tablespoons margarine
- 4 ounces mushrooms, sliced
- 4 green onions, sliced (include some tender green tops)
- 1 -2 garlic clove, minced
- 1 cup beef broth
- 2 teaspoons Dijon mustard
- 1⁄2 cup dry white wine
- 1⁄2 cup sour cream
- Preheat oven to 350°; on a piece of waxed paper, combine the flour, salt, and pepper; dredge meat in mixture; reserve left-over flour.
- In a Dutch oven, melt 2 tablespoons butter; add meat and brown on all sides 6-7 minutes.
- Transfer meat to a plate; add mushrooms, green onions, and garlic to the pot; stir/saute 5 minutes until tender.
- Transfer vegetables to the plate with the meat.
- Melt remaining 2 tablespoons butter in pot; add reserved flour; stir until bubbly.
- Add broth, mustard, and wine; stir until well blended.
- Return meat and vegetables to pot; mix with gravy; bake, covered, about 1 ½ hours until meat is tender.
- Remove from oven and slowly stir in sour cream.
This was excellent! I used Sherry because I didnt have any dry white wine...Very tasty....
Very yummy recipe. Both my kids even ate it (ages 2 and 4) - that is hard feat to accomplish. I served it over whole wheat rice and it tasted great! My hubby took the leftovers for his lunch the next day. Thanks!!
WOW! This was great, and super simple! I made two changes...one, I used Venison (because I had some in the freezer), two, I used red wine (it doesn't typically call for white, so I used a red chianti...and bumped up the amount to 1/2 a cup..or so...). The meat was super tender and the flavor of the sauce was incredible. I too spooned it over wide noodles with a dallop of sour cream on top. Nothing left for the next day :-(...I will make this again! Thank you for sharing! LA :-)