Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

A simple tasty meal my family likes

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; on a piece of waxed paper, combine the flour, salt, and pepper; dredge meat in mixture; reserve left-over flour.
  2. In a Dutch oven, melt 2 tablespoons butter; add meat and brown on all sides 6-7 minutes.
  3. Transfer meat to a plate; add mushrooms, green onions, and garlic to the pot; stir/saute 5 minutes until tender.
  4. Transfer vegetables to the plate with the meat.
  5. Melt remaining 2 tablespoons butter in pot; add reserved flour; stir until bubbly.
  6. Add broth, mustard, and wine; stir until well blended.
  7. Return meat and vegetables to pot; mix with gravy; bake, covered, about 1 ½ hours until meat is tender.
  8. Remove from oven and slowly stir in sour cream.

Reviews

(4)
Most Helpful

This was excellent! I used Sherry because I didnt have any dry white wine...Very tasty....

Mel C.K. July 24, 2008

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!!

BeIIa March 05, 2008

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 :-)

L.A. Stewart March 06, 2007

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