I mentioned yesterday that I made this for our Valentine's dinner as a surprise treat. I usually try to be a little more economical and healthy with my meals but this was an exception I had to make . . . and it was good. It takes a while to cook but if you have everything trimmed, chopped and measured it's a cinch to put in a skillet, cover and walk away for an hour.
1 stick (4 ounces) butter
4 green onions, sliced
4 Tablespoons flour
1 (10 1/2 ounce) can beef broth
1 teaspoon Dijon mustard
1 cup Baby Bella mushrooms, sliced
1/3 cup sour cream
1/3 cup white wine*
salt and pepper, to taste
Melt butter over medium-high heat in a large skillet. Season beef with salt and pepper and add to pan when butter is bubbling. Brown beef strips for 5 minutes and then push to one side of the pan. Add the green onions to the beef juice and butter and saute for 4 - 5 minutes, then push to side with the beef.
Stir the flour into the juices and the melted butter until combined and thick. Slowly pour in beef broth, stirring continuously, and bring to a boil. Stir beef, onions and sauce all together along with the mustard. Lower heat and cover. Simmer for one hour over low heat, stirring occasionally.
After meat is tender (should take the full hour), stir in mushrooms, sour cream and white wine. Let simmer another 10 minutes and season with salt and pepper. Serve over cooked egg noodles.
*if you don't want to use white wine, you can use a 1/4 cup of beef broth just to thin the sauce a little. We don't drink alcohol but our landlord gave us a bottle of white wine when we moved into our house so I thought I'd use it for this recipe. The only problem was we didn't have a corkscrew or know how to use one, so we had to knock on our neighbor's door and ask her to open it for us. Happy Valentine's Day to you, neighbor!
Adapted from All-Recipes